1. Ingredients: 750g lean pork, 250g fat pork, 100g sugar, 40g salt, 20g glucose, 100g white wine, 50g casing, ginger powder (juice), MSG, Appropriate amount of five-spice powder.

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

3. Add sugar, salt, white wine, monosodium glutamate, ginger powder, five-spice powder and other seasonings to the meat and mix evenly.

4. Soak the casings in warm water until soft and wash. One end of the casing is tied (sealed) with white thread. Put the other end of the casing on the clean funnel mouth, then put the seasoned meat pieces into the funnel, and slowly pour it into the casing.

5. Use your hands to gently squeeze the meat from the entrance of the casing to the lower end of the casing. Squeeze it slightly tightly. But do not use excessive force to avoid breaking the casing. Until the meat pieces are filled, if there are casings left, you can use clean scissors to cut off the casings, dry them, and keep them for reuse.

6. Use a sterilized needle (a large household sewing needle will suffice) to puncture the filled intestine (that is, punch some small holes in the casing to remove the air and moisture in the sausage. It is required that no air bubbles and water droplets are left in the sausage), and then the meat in the intestines is squeezed tightly. Then use clean thin wire to tie into sections of about 15 cm. Hang in a ventilated place to dry until the sausage is dry and hard, then cut off the ties at each section.