2. Weigh the seasoning materials and wash the pork for later use.
3. Turn the casing over with chopsticks, remove the stolen goods with the back of the knife, then rub it with flour, and finally wash it with salt and soak it in clear water for later use.
4. Cut the meat into pieces, which can be cut into squares with a square of 1 cm or strips with a square of 2x 1 cm. Add seasoning to the meat and stir well.
5. Take a plastic bottle of mineral water and cut off your body with a bell mouth for later use.
6. Take 65438 0 meters for the sleeve at a time, and then tie a knot at one end. The other end of the sleeve is sleeved on the plastic bottle mouth and tied with a rope to prevent it from slipping from the bottle mouth.
7. Pick up the meat strips with chopsticks and stuff them into the plastic bottle mouth, and stroke the meat pieces stuffed into the casing down with your hands. When the casing is almost full, squeeze the casing by hand and tie the meat with cotton rope every 10 cm.
8. Finally, pull out the sleeve mouth from the plastic bottle mouth and tie it tightly with cotton rope.
9. Poke a small hole in the whole body with a toothpick, and hang the sausage on the Nanyang terrace for exposure. It will be done in four or five days on a sunny day. If it takes longer on cloudy days, the shell will shrink when exposed. Just pinch it by hand (dried sausages can be frozen in the refrigerator or laid flat in a cardboard box in the shade).