Accessories: pepper powder, Chili powder, white wine, edible oil, cooking wine, sugar, salt and monosodium glutamate.

Exercise:

1. Wash and dry the prepared pork and cut it into long strips;

2. Add appropriate seasoning to pork, mix well and marinate for a while.

3. Wash the casing, add salt, and grab the cooking wine to smell. After curing for a period of time, rinse with warm water and rinse twice.

4. Pour the pork into the casing with enema, tie each section with a rope at a suitable place, poke a few holes in the sausage and release the gas inside;

5. Let the filled sausage stand for a day and a night, rinse it with warm water and hang it in a ventilated place to dry;

6. If the surface feels sticky, you can take it home and put it in the freezer.

7. Take out the sausage, wash it, steam it and slice it.

There are still several aspects that need attention, otherwise all previous efforts may be wasted.

First of all, look at the mouth of the person who eats. The practice here is to use lean meat. If the elderly eat it, they can mix some fat, and it tastes good.

Secondly, we chose a small casing this time, so that the sausage poured out is the right size and will not be very thick.

In addition, wash the shell with warm water. The water temperature must not be too high, otherwise the casings will stick together.

Finally, the sausage can't be completely dried, otherwise the meat will be hard and taste much worse. You can adjust the amount of seasoning according to your own preferences.