Chop the lean pork first, stir it with spices such as pepper, ginger and dried tangerine peel, and then pour it into pig intestines to smoke for one or two months. Its delicacy is enough to eclipse many other pretentious "special dishes".
The method of smoking sausage:
Put a piece of paper larger than the bottom of the pot, put a spoonful of sugar on it (put some glazed or orange peel silk, which is not delicious), put the dried sausage or cooked meat on it with a wire grate, cover the pot, and smoke slowly with the smallest fire, about 15 minutes. But it's better to eat less smoked things.