The pork prepared by my family is thinner. If you are old or have a bad mouth, you can prepare fatter pork. Shell casings are ready. I prepared a small casing, and the sausage poured out of the casing was very thin, not very thick. Other seasonings are also ready: pepper powder and Chili powder. Salt, corn oil, liquor, monosodium glutamate, sugar.

Wash and dry pork and cut it into long strips.

Add oil, salt, sugar, monosodium glutamate and white wine to pork. Continue to add pepper powder and Chili powder.

4 Stir the pork with seasoning evenly and marinate for about 2 hours.

Grab the casing with proper amount of salt and cooking wine, marinate it for a while, wash it with running water, and then wash it twice with warm water. The water temperature is not easy to be too high, otherwise the casing will stick.

6. Pour the casing on the enema, and then pour the pork into the entrance of the enema.

7 The filled sausage is tied with a rope to a suitable length. Tie it piece by piece, don't tie it all down. Let the sausage stand and marinate for about 24 hours.

After curing, the sausage is rinsed with warm water for a few seconds.

Hang it in a ventilated place immediately. After drying to 80% dryness, it can be put into the freezer. Or vacuum-treat sausages. Sausages can be preserved for more than half a year whether they are stored in the refrigerator or treated in vacuum.