1. Wash the meat, wipe off the surface moisture and cut into pieces the size of broad beans. Cut the fat into pieces of the same size and mix well with the lean meat.

2. Add sugar, salt, liquor, monosodium glutamate, ginger powder, spiced powder and other seasonings to the meat and mix well.

3. Soak the casing in warm water and wash it. One end of the sleeve is tied (sealed) with a white line. Put the other end of the casing on the cleaned funnel mouth, then put the seasoning meat into the funnel and slowly pour it into the casing.

4. Squeeze the meat gently from the entrance of the casing to the lower end of the casing by hand, and squeeze it tighter. However, it is not recommended to use too much force to avoid squeezing the shell. Until the meat is poured out, if the casing is left, you can cut it off with clean scissors, dry it and keep it for reuse.

5. Use a sterilized needle (you can use a large needle for sewing clothes at home) (that is, stick some small holes in the casing to remove air and moisture in the casing, and ask that there are no bubbles and water drops in the casing), and then squeeze the meat in the casing. Then tie a section with a clean thin thread around 15cm. Hang it in a ventilated place to dry until the sausage is dry and hard, cut off the thread of each section and collect it.