1, after filling, put it in the open air and dry it in a ventilated place for 3-5 days (the temperature should not be higher than 20 degrees, the lower the temperature, the better) to allow various components to volatilize and penetrate; (The sausage directly dried in the shade is dark brown in color, and exposed to the sun for about 3 days, and the final color is bright red brown).

2. After drying, move to a cool and ventilated place to dry for 7- 10 days. When the sausage is dry on the outside and soft on the inside (this is also based on personal preference, if you like to eat chewy, dry it), package it, freeze it, put it away, and steam it as needed (steam it for about 40 minutes).

3. In the process of drying, avoid getting wet by rain and snow, otherwise the sausage will turn sour. In addition, whether it is drying or drying, we must pay attention to good ventilation, sausages are afraid of freezing. It is best to oil the sausage before steaming, and coat it with a thin layer of cooking oil at home, so that the steamed sausage will be bright and attractive!