Prepare ingredients Ingredients: 4 kg pork belly, appropriate amount of sausage, one end of garlic, white wine, oil consumption, starch, soy sauce, ginger powder, pepper, sugar, honey and salt.

1 first of all, we wash the pork belly and chop it into minced meat, which is not necessary.

2. Mash peeled garlic into garlic paste.

3. Add all the prepared garlic paste and all the seasonings into the meat stuffing, then pour in a proper amount of clear water, and then stir in one direction with chopsticks, so that the moisture and seasonings of the meat stuffing are fully blended, and the meat stuffing is stirred into tendons.

4. Then put the meat in with a funnel. Usually when sausages are sold at night, the seller will deliver them. Then put the sausage on the funnel at night and tie it with a rope at the end of the sausage night to prevent the meat from coming out because of extrusion. Then the meat is pressed into the intestinal night, and the meat quantity is determined according to the size of the intestinal night.

5. After all is pressed in, seal the mouth, and be sure to tie it tightly to prevent the meat from coming out. Then the whole sausage is divided into equal pieces with thin thread, and some small holes are punched in the sausage with toothpicks to let the gas out.

6. Hang the sausage and let it dry 12 hours.

There are a few points to note. First, when cutting pork, lean meat and fat meat should be cut separately, so as to control the degree of fatness. Second, friends who like spicy food can put more peppers, and friends who can't eat spicy food can put less peppers. This should be adjusted according to your own taste. Third, after the sausage is filled, it should be scalded with boiling water, which can make the sausage dry quickly and look better after it is dried.