1, put the fat into the pot, add boiling water, and put it in water to cool without soaking the meat.
2. Then remove the meat and dice it.
3. Add white wine and sugar for curing 12-20 hours.
4. Marinate the fat, and then take out the lean meat.
5. Cut the lean meat into cubes.
6. Mix fat and lean meat.
7. Add the remaining seasoning.
8. Stir well and marinate for one hour.
9. After that, soak the casing in warm water.
10. Fill the meat into the casing with enema.
1 1. Punch a hole with a toothpick to exhaust the air in the casing.
12, hanging in the shade to dry, out of direct sunlight.
13, which can be preserved and eaten after drying.