Formula 1 of spiced sausage: pork (the ratio of fat to thin is 2: 8) 10 kg, salt 100 g, sugar 30 g, high-alcohol liquor 100ml, ginger juice 50 g, spiced powder 100 g and pepper 100 g.

Method 2: Ingredients: pork forelegs 10 kg, salt100g, soy sauce 30g, Weidamei100g, sugar100g, spiced powder 30g, pepper noodles 20g, and high-alcohol liquor100g.

Method 3 Ingredients: 2500g pork, 50g salt, 20g thirteen spices, 70g sugar, 8g white pepper, 50ml high-alcohol liquor, 3 teaspoons chicken essence, and appropriate amount of soy sauce.

Method 4 ingredients: pork hind legs. Accessories: casing.

Seasoning: salt, sugar, white wine, light soy sauce, light soy sauce, thirteen spices, bittern juice, spiced powder.

Method 5 Ingredients: pork, liquor, salt, thirteen spices, white sugar, white pepper, chicken essence and soy sauce.

Method 6 Ingredients: 5 kg of pork foreleg, 40g of salt, 75g of sugar, 25g of chicken essence, 25g of monosodium glutamate, 8- 10g of spiced powder, 75g of white wine, 50g of soy sauce and appropriate amount of casing.

Method 7 Ingredients: 2500g of pork (the ratio of fat to thin is 3: 7), 75g of salt, mash juice100g, 25g of high-alcohol liquor, 20g of spiced powder, 0g of sugar10g, 25g of soy sauce, 5m of pig casing and a funnel.

Method 8 Ingredients: 2500g pork, 50g salt, 250g soy sauce, a packet of spiced sausage, 50g sugar and 50g yellow wine.