Ingredients: 5 kg of front leg meat.

Accessories: 50g of Chili powder, 5g of pepper powder 15g, 55g of salt, 30g of white wine, 8g of white sugar 10g, 8g of chicken essence, 5g of pepper, 5g of fennel, and one bag of casing, which is enough for ten catties of meat.

1. Wash the meat and dry it a little. Cut the meat into small pieces and put it in the meat grinder. The meat grinder won't take long. Just cut the meat into small pieces, don't make it into paste.

2. The casing is washed out of salt in advance and soaked in water.

3, five pounds of meat as lean as possible, 8:2 may be similar, stir well and put it in the refrigerator for at least one hour.

4, seven or eight points full, porous with a toothpick. Tie the middle with a thread. If you want to hang up in the future, leave yourself a way out.

5. Dry in the sun for two days, then cool in the shade, or freeze in the refrigerator for more than a week.