Ingredients: fine pork, pepper noodles, pepper powder, high-quality liquor, sugar, refined salt.

Exercise:

Select the best pork (fat/lean ratio 1: 2), add pepper noodles, pepper powder, high-quality liquor, sugar and refined salt, mix them together according to a certain proportion, and marinate for 2-3 hours.

Put the marinated meat into the cleaned casing, and use a string bolt every 20 cm after filling. Finally, poke a hole with a bamboo stick at equal distance outside the intestine to release the air in the intestine.

Put the freshly poured sausage in a ventilated place to dry for about 1 week, and dry the excess water.

Finally, hang the dried sausage in a sealed environment and smoke it for a day.