Ingredients: 5000g pork, 75g pepper noodles, 75g pepper noodles, salt 125g, 50g liquor, a small amount of spiced powder and a small amount of chicken essence.

1, cut pork (the ratio of fat to lean is 3: 7) into strips, and the meat treaty 1 cm wide and 3 cm long.

2. Put all seasonings into the cut meat strips, mix well and marinate for 12-24 hours.

3. Clean the bought casing. The casing is not very easy to clean. It will be better to add some baking soda when cleaning, and dry the washed casing for later use.

4. Use the filling tool to put the meat into the casing.

5. Even if the sausage is basically finished, dry it in a shady and ventilated place, and it can be eaten after one week. If the sausage is dried outdoors, it must be taken back indoors at night to avoid the dew from wetting the sausage. Take a proper amount of sausage when eating, cook it with water and slice it, or stir-fry it.