1. Materials: excellent pork, Chili noodles, pepper powder, high-quality liquor, sugar and refined salt.

2. Use good pork (the ratio of fat to thin is 1: 2), add Chili noodles, pepper powder, high-quality liquor, sugar and refined salt, mix them together in a certain proportion, and marinate them for 2-3 hours.

3. Put the marinated meat into the washed casing, and then use a string bolt every 2 cm or so after filling it. Finally, use a bamboo stick to punch holes on the outside of the intestine at the same distance to release the air in the intestine.

4. Put the freshly poured sausage in a ventilated place to dry for about 1 week, and dry the excess water.

5. Finally, hang the dried sausage in a sealed environment and smoke it for one day.