Spare ingredients: 5 kg of pork, 60 g of Chili powder, a little spiced powder, 35 g of pepper powder, 30 g of chicken essence, 0/30 g of salt, 0/50 ml of high-alcohol liquor, and 0/00 g of casing; Production process:

1. After the hind leg meat is cleaned in advance, it needs to be completely drained and the meat can be chopped into cubes. Can be fat or thin according to three or seven points or four or six points, seasoning is also ready;

2. Mix Chili powder, spiced powder, pepper powder, chicken essence and salt together, put them in a container filled with minced meat, put on disposable gloves and stir them evenly, then add Chinese liquor;

3. Stir well again to prepare the casing, which needs to be cleaned in advance and controlled to dry. Tie the casing to the enema device, make a hole at the end, and stuff the mixed pork into the casing;

4. while stuffing the meat, press it down with your hand, and feel that the length of the sausage is almost the same. Tie the ends together and cut them. The bubble on the casing needs to be punctured with a toothpick. After the sausage is filled;

5. Put it on the grid and dry it in the shade for almost 5 days. When the casing surface is slightly shrunk and the epidermis is hard but elastic, it is said that it can be retracted.