Ingredients: 4,000g of pig butt tip, 4 pickled casings, high-alcohol liquor 1 50ml, 60g of pepper noodles, 60g of salt100g, spiced powder10g, 30ml of ginger juice, and mineral water bottle1bottle.

Exercise:

1. Wash the pork, drain the water, and cut it into 1cm square cubes for later use. Soak the marinated casing in clear water for 10 minute, then rub it repeatedly for 3-4 times to wash off the salt on the surface, and finally soak it in clear water for later use;

2. After washing the ginger, squeeze out the ginger juice with a garlic press, and fry the mineral water bottle into a funnel shape along the bottle mouth;

3. Add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice to the diced meat, put on disposable gloves and copy them evenly by hand, then beat them in the same direction until the meat begins to stick to the tendons;

4. Put the cleaned casing on the bottle mouth and tie it tightly with thread, or directly pinch it with hands, and tie the other end of the casing tightly with thread or directly;

5. Put the mixed meat stuffing into the bottle and gently poke it into the casing with chopsticks until the casing is filled with meat stuffing;

6. Divide the filled sausage into 3-4 parts evenly, tie it tightly with cotton thread, and then tie some small holes in the sausage with a needle;

Hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, then steam or cook it, or slice it and fry it;

Tips:

1. No matter what kind of sausage you make, it is suggested that the ratio of fat to lean meat should be controlled at 3: 7, so that the sausage made is tender, smooth and juicy, and will not be greasy whether steamed or fried.

2. Punching some small eyes with a needle can make the sausage completely dry and avoid deterioration. For example, it is very cold in winter. Don't put the sausage out of the window and hang it directly in the kitchen or balcony to avoid direct sunlight, otherwise it will go bad easily.