It should be mixed with 40 grams of red rice powder, 400 grams of sugar, 30 grams of monosodium glutamate, 200-300 grams of white wine or yellow wine, 300-400 grams of refined salt and 600 grams of ginger juice.

In addition, about 30 grams of dried tangerine peel, clove, star anise, pepper and cinnamon can be added. , plus 20 grams of salt water. After the ingredients are mixed, stir them repeatedly by hand so that the meat and ingredients are fully mixed. The interval is about 1 hour, and the ingredients can be poured after being added into the meat.

Pour sausage:

Sausage stuffing is one of the traditional famous foods of Han nationality in Beijing, and it is a street snack that Beijingers love to see. Pouring sausages began to spread in the Ming Dynasty. When it comes to frying enema in "Hundred Odes of Gourmet in the Old Capital", it says: "The fat sausage is fried for a while, and the spicy garlic is salty and delicious. Rotten oil smells like bacon, and the soil door tastes poor. " There are often street vendors selling this kind of food in old Beijing.