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Ingredients: lean pork 1750g, fat pork 500g, small intestine 300g, soy sauce 20g, sugar 4g, liquor 2g and salt 8g.

Exercise 1. Soak lean meat and fat meat in boiling water for a while, take them out and dry them with a dry cloth, cut them into granules, put them in a container, sprinkle with salt, mix well and marinate thoroughly.

2. Soak the dried pig intestines in warm water and store them.

3. Add soy sauce, sugar, wine, etc. Put it into the marinated meat, mix well and marinate 15 minutes. If you like the taste of soy sauce, you can use soy sauce instead of soy sauce, or you can use both.

4. Take warm water out of the pig intestines, put it back into the container, tie one end with straw rope or string, and tie the other end with a funnel, then put the pork into the funnel and let it enter the intestines. Intestinal tube will expand due to air pressure, which can be treated by burning osmanthus sausage. Puncture the lowest position of the intestine with a needle, let the air escape from the eyelet, and press down the meat particles at the same time.

5. All the meat particles are brought into the intestine. First, tie the intestinal opening at one end of the funnel tightly, and then tie it tightly with a thin rope about four or five inches away to form a section head. Each section is hung on a bamboo pole with a thin rope about 10 inch in length to dry.