Meat1500g

Salt 25 grams

80 grams of sugar phase grams of food.

60 grams of red wine

Ginger is a big piece of food.

25 grams of Chili powder (I use Korean Chili powder, if the domestic Chili powder is spicy, the amount can be reduced appropriately)

Pepper 15g

Spiced powder 1 spoon

White pepper 1 teaspoon

Recipe practice:

1. Wash the casing with water to remove salt, and soak it in warm water for about 15 minutes. It will float and basically work.

2. Place the casing on the tool and tie one end. The piercing needle is ready.

3. Ginger is ground into mud for later use

4. Cut the meat into small pieces, add all seasonings and mix well, then add ginger sauce and mix well. (I use plum head meat)

5. Start irrigation. Stuff the meat into the funnel by hand. Don't fill it too full. Punch it and deflate it. After all the irrigation, use cotton thread to tie it into your favorite size.

6. Clean the grill at the top of the oven and put the finished sausage directly on the grill. The lower case is covered with tin foil to prevent oil dripping.

7. Open the oven and bake at 100 degrees Fahrenheit for 24 hours.