Dry the sausage in a domestic oven. First, bake it up and down with a fire of 230 degrees for 10 minutes to shrink, and then bake it with a fire of 150 degrees for 30 minutes after cooling. According to personal preference, after cooling, use 150 degree fire for 30 minutes. Common practices are as follows:

Preparation materials: pork belly 1500g, pig small intestine 400g, a spoonful of salt, raw flour 50g, seasoning 50g, Chili powder 10g, cumin powder 5g, star anise powder 5g, soy sauce 10g.

1, prepared small intestine, diced salt, Chili powder, cumin powder, star anise powder, soy sauce and rice wine, mix well and marinate for one day.

2. Mix the braised pork with raw flour, and brew the diced meat into the small intestine in turn.

3. spread the cooked sausage on the baking tray and put it in the oven.

4. First, bake with a fire of 230 degrees from top to bottom for 10 minutes. Because the freshly cooked sausage is wet, shrink the water with a high torch first.

5. After cooling, bake the sausage with 150 degree fire for 30 minutes. Zhong Ziran cooled it, dried the sausage with the residual temperature of the oven, baked it with a fire of 150 degrees for 30 minutes after cooling, and naturally cooled it. If it is not dry enough, bake it with 120 degree fire for 20 minutes.

6. When the time is up, take it out and let it cool, as shown below: