1. Prepare 10 Jin of pork and chop it, as shown in the following figure.
2. Pour sugar, fermented milk, monosodium glutamate, sesame oil, ginger juice, salt, dried sausage and distiller's yeast into the pork, as shown in the figure below.
3. Stir evenly, as shown in the figure below.
4. Place the casing on the tool, as shown in the figure below.
5, enema, as shown in the figure below.
6. Air dry the filled sausage in a ventilated place, as shown in the figure below.
7. As shown in the figure below, the air-dried sausage is ready.
Air-dried sausage is a kind of meat product, which is made of meat, cut, twisted into dices, supplemented by auxiliary materials, poured into animal casings, fermented, aged and dried. It is the largest variety of meat products in China.
Casings break easily, so handle them carefully. After filling, nail holes in each part, especially where gaps can be seen. Don't expose yourself to the sun. It is best not to irrigate in summer, because the temperature is humid, not easy to dry and easy to deteriorate.