Sichuan spicy sausage is traditionally steamed and boiled. That is, after the water is boiled, add sausage and steam or cook for 20 minutes. Slice directly and eat. Sliced Sichuan spicy sausage is also delicious. You can fry garlic, green garlic, green beans, peppers, mushrooms, etc. Don't put salt in it when cooking, because Sichuan spicy sausage is salty. Generally speaking, it should be fried in the direction of oil, dry and burnt (not too burnt, just burnt or immediately burnt). Never put water, soy sauce, starch, vinegar and other liquid seasonings. Generally, only salt can be used as seasonings.
Usually, when Sichuan spicy sausage is made, the filled sausage should be left standing for a day and a night, washed with warm water properly, and hung in a ventilated place to dry; When the surface feels sticky, it can be taken home and put into the freezer of the refrigerator; Take out the sausage, wash it, steam it and slice it.