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, press 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, turn them evenly by hand, and then whip them in the same direction until the meat begins to stick.

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

5. Put the mixed meat stuffing into the bottle and poke it gently with chopsticks to make it fill the casing 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.

7. Put all the sausages in the idle house. It is best not to live with people, otherwise the smoke will affect normal life. It is best to use sawdust from fresh trees. Generally, there are a lot of sawdust in furniture factories or wood factories, which can be recycled. Don't use pine smoke, it will affect the taste. The average time is one month. Don't worry when you start smoking, smoke in the morning and evening, and try to reduce smoking with naked flame, which will consume wood. The height of sausage should not be too low.

8. There are many oil smoke stains on the surface of smoked sausage. Wash it with detergent when eating. Put a paragraph on it when cooking. The rice is delicious.