Raw material formula 1. Fat 50 kg refined salt 3 kg sodium nitrate (for pickling) 25 g sugar 2 kg wine 1 kg soy sauce 2 kg add spices according to local tastes.

2. 50 kg of pork liver, 5 kg of refined salt 1.5 kg, 3 kg of sugar, 0 kg of Daqu liquor 1 kg of soy sauce 1 kg, and a small amount of oil dripping.

Production method 1. Material selection and finishing: the fat should be hard fat, that is, back fat (large fat row) and hind leg fat, and its thickness should exceed 1 cm. Pig liver must be fresh and normal in color. It is better to use big pig liver, and the oil tendon should be removed. If there is bitter bile, it should be removed. Cut the pig liver into strips with a thickness of 4 cm and a length of 12 ~ 15 cm, with small top and bottom. Cut the fat into long squares slightly smaller than the shape of pig liver.

2. Pickling: put the fat blank in the pre-mixed salt (salt and nitrate) for 3-4 days, and then put it for 1-2 days when it is cold, so that the blank can absorb salt.

3. Baking: Wash the blood with warm water, and then drain the water. Soak in the pre-mixed auxiliary materials for 2-3 hours, and stir from time to time. Put the pig liver blank through the iron wire, hang it on a bamboo pole, and bake it in a dry room for 2 ~ 3 hours until it is half dry and half wet. Pay special attention to the fact that the lower end of the pig liver is not hardened. If the weather is fine, you can also stay in the sun until it is half dry and half wet.

4. Punching: Take out the iron wire from the pig blank and punch it with a knife from beginning to end without stabbing the pig liver.

5. Wet blank making: put the fat blank into the mixed auxiliary materials for a period of time, and then embed it into the pig liver blank. Only the head must be wrapped, and the fat blank is covered with pig liver, which becomes a wet blank of gold and silver liver.

6. Baking: the wire is still passed through the wet blank, hung on the bamboo pole, and enters the baking room. The temperature, drying time and drying method of the drying room are the same as those of the sausage. On the first day, it was baked on the ground floor of the drying room, and it rose by one layer every day. After baking for 4 days, it is the finished product. You can also expose yourself to the sun instead of baking. After drying, take out the iron wire and put it on with Guangdong hemp rope for easy hanging.

The product has bright color and delicious taste. Pig liver and fat are 1∶ 1, about 14 ~ 16 pieces per kilogram, and the length is 12 ~ 15 cm.