Steps of filling sausage
Step 1: First, clean the pork, drain it (it is best to drain it for an hour without raw water), then cut it into five-centimeter-long strips (not necessarily uniform, but not too big), and then chop it into pieces (some people will use a machine to stir it, but I think it will be more fragrant to chop it by hand).
Step 2: Put the minced meat into a large pot, add all seasonings (the seasonings must be accurate, otherwise it will be embarrassing if it is too salty in the later drying, because the meat will lose water continuously in the later drying process, so the taste will get heavier and heavier), stir it evenly by hand, and marinate it for a day to let it taste slowly.
Step 3: In the pickling process, we start to clean the small intestine (the small intestine must be cleaned, and it must be cleaned). First prepare a pot and put it into the small intestine, then add baking soda and flour, and keep kneading (this process lasts about one minute). Finally, rinse off, then pour in flour and baking powder to continue kneading. Repeat this twice.
Step 4: The next step is to water the sausage (usually by machine in the vegetable market). Take a plastic bottle, cut it from the bottom, clean it and use it as a funnel (mineral water bottle is also ok). Tie the end of the sausage with a rope, tie the mouth of the sausage to the bottle, put the marinated meat in the bottle and pour it into the casing evenly (this step requires two people to cooperate, because the meat stuffing is not easy to pour into the casing).
Step 5: Finally, tie each section with a rope every15cm (this makes it easier to bask in the later period and bask evenly at the same time), then put a few needles on the packed sausage to remove air and juice, and after all the sausages are packed, bask in the sun for five days (be careful not to be cloudy in the early stage, otherwise it will easily deteriorate), and then bask in the sun until it is dry and hard.