Prepare materials
Pork leg: 5kg, salt: 60-75g, sugar: 60-75g, white wine: 50g, thirteen spices,15-20g.
1. Wash the casing with clean water (pour water into the casing to wash the inside and check whether there are holes).
2. Cut the leg meat into the size of the thumb nail.
3. Add salt, sugar and thirteen spices to the diced meat.
4. Add white wine and mix well (pickling or direct irrigation is also acceptable).
5. put the casing in the mouth of the enema machine and leave a little to tie a knot.
6. Pour the meat in.
7. Poured sausages should be tied tightly with cotton thread at regular intervals.
8. Punch a few holes with a needle
9. Air dry in a cool and ventilated place (the time varies depending on the temperature and weather) until it feels dry and hard with your hands.