Manufacturing steps:
1. Prepare fresh pork and wash it; Cut the fat into thick and thin chopsticks.
2. add salt.
Step 3 add sugar.
4. Add monascus powder.
Step 5 add soy sauce.
6. Add highly alcoholic liquor.
7. Stir well and marinate for at least 1 hour.
8. Wash the salt with clear water.
9. Wash the casing with tap water, check whether it is damaged, and then soak it in clear water for later use.
10. Put the cured pork into the mixing barrel of the noodle maker.
1 1. Put the casing on the enema tube and slowly pour the pork into the casing at medium speed.
12. Put the filled sausage flat on the plate and let it stand for several hours.
13. Tie the sausage into several sections with pure cotton thread.
14. Hang it in the shade for half a day, and punch a few small holes on the surface of each casing with a toothpick or a fine steel needle to facilitate the exhaust of the casing. Dry the sausage in the sun for several days until the surface of the casing is dry. Squeeze the sausage dry by hand but not too hard, and then store it in the refrigerator.
15, steamed and sliced in water.