1. Wash and dry the pork, cut the meat into small pieces of about 1.5 cm, and remove the tendons, otherwise it will be easily mixed in the machine, which is troublesome. The meat must be fat and lean to be delicious. Add an appropriate amount of salt 1, dark soy sauce, white sugar, white wine or cooking wine, Sichuan pepper powder, monosodium glutamate or chicken essence, stir evenly, and leave it for about 2 hours for filling

2. Soak the casings in clean water for 10 minutes, then Clean the inside and outside with clean water, install the sausage stuffing machine on the cooking machine, and put the casing on the sausage stuffing machine

3. Use the stuffing machine to slowly stuff the meat into the casing. , just twist the intestines in sections, or tie them with ropes. Both ends of the casings must be tied tightly

4. After filling the sausages in the small intestine casings, hang them in a ventilated place. If there is gas in the intestines, you can use a toothpick or needle to remove it. It usually takes about 7 days. It can be steamed or stir-fried. The taste is particularly good and the flavor is first-rate.