Front leg meat 10 kg, salt 100 g, shisanxiang 45 g, ginger 15 g, Chili powder 200 g, pepper powder 50 g, sugar 100 g, liquor 100 g.

Stir-fry 1 dried Chili with low fire, cool, and grind into Chili powder with a blender.

2. Stir-fry pepper with low heat, let it cool, and grind it into pepper powder with a cooking machine.

3 ginger powder, ginger dried and ground into powder.

4 salted casing

Wash away the salt and soak in water for ten minutes.

One enema tool, but none can be made of mineral water bottles. I bought this as a casing gift. It works well.

7 Ten Jin of pork with a ratio of fat to thin of 2:8, cut into pieces with a little thickness.

8 Mix all kinds of seasonings, stir well and marinate for several hours.

9 put the casing on the enema tool. Put all the casings on the tools, leave a short section, tighten the mouth and start filling the pork.

The pouring hole on the 10 shell prevents the shell from being punctured, and countless eyes don't have to worry about puncturing. If they don't puncture, they will only be punctured.

1 1 Fill a sausage tightly. After sealing at both ends, divide it into several sections with cotton thread. The first time I was stupid, I filled in one paragraph and tied another. Later, I saw that everyone else had filled it out and sliced it. In fact, the meat is tighter and the end is smoother.

12 the filled sausage can be eaten by hanging it in the sun and ventilated place for more than a week.