Recipe and ingredients for authentic Cantonese sausage:

Ingredients: 10 pounds of pork, 100 grams of rock sugar, 200 grams of high-strength liquor, 180 grams of chicken essence, 10 grams of white pepper, 10 grams of cotton rope, appropriate amount 1 mineral water bottle

Steps:

1. Wash and drain the pork and remove the skin.

2. Cut the pork into thin slices with a knife, or into thin strips.

3. Put the cut pork into a large plate.

4. Prepare the seasoning for pickling Cantonese sausage: 200g rock sugar powder, 100g salt, 180g high-strength liquor, 10g chicken essence, 10g white pepper, 600g pig intestines (rock sugar is used for cooking Beat it into powder with a machine. I used fresh pig intestines. You need to wash the side with mucus repeatedly with salt and wash it several times until it is clean.)

5. Mix 100 grams of salt and 200 grams of rock sugar powder. Add 180 grams of high-strength white wine, 10 grams of chicken essence, and 10 grams of white pepper to the pork, stir evenly and marinate for 3 hours.

6. Prepare a clean mineral water bottle, cut off the body of the mineral water bottle with a knife, leaving the section of the mouth of the mineral water bottle, and the cotton rope also needs to be prepared.

7. Use cotton rope to put the intestine over the mineral water mouth and tie it tightly. The mouth of the intestine segment is also tied tightly with cotton rope.

8. Wear disposable gloves, squeeze the pork into the intestines through the mouth of the tied mineral water bottle, squeeze the intestines and tie them tightly with cotton rope.

9. Prepare a toothpick and stick it into the intestines to release excess air from the intestines.

10. Squeeze the pork in the intestines tightly with your hands, and tie it into small sections with cotton ropes (the pork in the intestines should be squeezed tightly, and the dried sausage is easier to slice, and it will not fall apart easily and taste better)

11. Tie the processed sausages with cotton rope and place them in a cool and ventilated place to dry. They will be ready to eat in about a month.

12. After drying, pinch the Cantonese-style sausage tightly with your hands to indicate that it is dry.

13. Pour an appropriate amount of water into the pot, put the sausage into the pot and cook for 30 minutes until cooked.

14. Take out the cooked sausage, slice it, place it on a plate and you can eat it.