Ingredients: 5 kg of pig hind legs, 2 bags of casing, 0/50g of sugar/kloc-,80ml of high-alcohol liquor, 90g of salt, 25g of thirteen spices and 50g of delicious food. Cut the pork into 2cm square pieces, put it in a pot, add thirteen spices, delicious food, salt and white sugar, then pour in the white wine, mix the seasonings evenly, and catch the pork evenly; Spread plastic wrap and marinate in the shade for 24 hours; Wash the salt particles on the surface of the casing with warm water and soak them in warm water for more than 5 hours; Put the soaked casing on the faucet and clean the inner wall of the casing.

Tie one end of the casing with cotton thread, cut out the bottle mouth of a cola cake, put the casing on the bottle mouth, and stuff the bacon into the casing; The filled sausage is tied with cotton thread every 15 cm; Dry the filled sausage in a cool and ventilated place for about 5 to 7 days. Put the dried sausage into a fresh-keeping bag and put it in the refrigerator for refrigeration. When eating, you can take it out and put it in a steamer and steam it on medium heat 15 minutes.