Exercise:

1. Drain the pork and chop it into minced meat along the grain for later use.

2. Mash garlic and cut it into minced garlic for later use.

3. Put the minced pork of method 1 into a container with moderate size, add the minced garlic of method 2 and all seasonings, and stir well.

4. Practice 3 Stir the prepared meat stuffing until the meat stuffing becomes sticky, cover it and put it in the refrigerator for about 30 minutes, keeping the materials fresh and marinated, and making stuffing for later use.

5. Soak the casing in cold water for 30 minutes to soften the casing and remove the salt contained in it.

6. Take out the casing of method 5, drain it by hand from top to bottom, and then put a paper towel to absorb the excess water.

7. Place the sleeve opening of Method 6 on the funnel. Fill the stuffing of method 4 with chopsticks and push it down with your hands. Repeat this action until the materials are used up.

8. Practice 7 Take the average length of each filled sausage, leave a gap of about 5- 10 cm between sausages and tie a knot, and tie a knot at the head end to prevent the meat from being exposed.

9. Hang the sausage of method 8 in a ventilated place and air dry for about 2 hours to remove the moisture on the sausage surface.