Tools/raw materials: pig's back elbow 10 kg, sugar 150g, salt 100g, refined 50g, ginger 150g, thirteen spices 50g, white wine 175g, soy sauce 100g.

1. Choose 2 fat and 8 thin back elbow meat, and cut the fat and thin meat into dices separately. The fat diced meat is smaller than the lean diced meat, and the lean diced meat is about1.5cm.

2. Weigh the seasoning with an electronic scale, put it into diced meat, mix well and marinate for one night. You can also mix well and pour it directly, so it tastes better after pickling.

3. The meat grinder removes the cutter head and the front piece, and puts the meat on the head filled with sausages.

4. Adjust the thickness while pouring, and twist it for 2 turns about 17 cm, and tie the cotton thread. It doesn't matter if it's longer or shorter, as long as you like it.

5, where there is air with a needle, you can dry it.