Ingredients: pig forelegs 10 kg, Erguotou 200 g, sugar 250 g, salt 60 g, soy sauce 250 g, and monascus powder 4 g.

1, cut the fat into granules, and add half of sugar for curing.

2. After mince the lean meat with a meat grinder, pour in the fat particles and other ingredients.

3. Stir constantly and evenly, and finally marinate for 15 minutes. When all the sugar and salt in it are melted and absorbed, they can be poured after mixing well.

4. Wash the casing first, then soak it in clear water and 2 tablespoons of rice wine, and change the water twice, which takes about 1 hour.

5. Pour clean water under the soaked casing faucet. The first is to clean the interior. Second, you can check whether the quality of the casing is greatly damaged, so as to avoid leaking meat when pouring.

6. Pack the processed casing with enema artifact, pour the marinated meat stuffing, tie it up with a rope after pouring, wash the surface with warm water, and puncture the air hole with a toothpick.

7, put it on the balcony to dry, and it will dry in 4 days.