The secret enema method contains the original sausage pork 10 kg (cut into long strips), salt100g, sugar150-200g, 200g of high-alcohol liquor above 55 degrees (added twice), onion segments (taken out during brewing) and ginger juice (added during enema). The raw materials are vigorously stirred and beaten, which is beneficial to better taste and can be poured after pickling for one night. After filling it out, you can eat it in the shade for a day, preferably after a week. If you want to make spiced sausage, you can add 50 grams of soy sauce and 50 grams of spiced powder on the basis of the original formula. If you want to make spicy sausage, you can add100g of high-quality Chili powder or 300g of Chili sauce (according to your personal taste) to the formula of spiced sausage. Spiced sausage If you want to make spiced sausage, you can add 50 grams of soy sauce and 50 grams of spiced powder on the basis of the original formula. If you want to make spicy sausage, you can add100g of high-quality Chili powder or 300g of Chili sauce (according to your personal taste) to the formula of spiced sausage. 10 Jin pork belly with spicy sausage on the front leg, 2 Liang Chili powder (can be increased or decreased according to personal taste), 0.5 Liang Zanthoxylum powder (can be increased or decreased according to personal taste), 1 tablespoon pepper, 2 Liang sugar, 2.5 Liang salt and 2 Liang liquor. Guangdong sausage pig's front leg meat: lean pork 1000g, fat pork 350g, sugar 50g, monosodium glutamate 10g, salt 20g, Erguotou high-alcohol liquor 45g, ginger juice 20g and red rice flour 8g. Laiwu sausage pork belly 10 kg, Chili noodles12.5g, clove noodles10g, Amomum villosum noodles 5g, fennel noodles 5g, garlic 50g, fresh ginger 50g, soy sauce 50g, vegetable oil 50g, refined salt 20g, sugar 50g and white wine 60g.