2. First put 2 spoonfuls of salt into the casing, grab it by hand, then clean it with clear water, repeat this twice, and then soak it in warm water for 2 hours.
3. Peel the front leg meat, cut it into small pieces, clean it, and dry it after cleaning. Raw pork is easy to deteriorate.
4. Then cut the dried meat into thin slices.
5. Put it in a pot, and then pour in the prepared Chili noodles.
6. Then pour in the prepared other seasonings, such as pepper noodles, salt, sugar, white wine, pepper and fennel.
7. Then put on disposable gloves, fully grasp and marinate for half an hour.
8. After half an hour, grab it again and then start filling the meat.
9. Use the bottle mouth of mineral water as a funnel and stuff it with chopsticks. The length of bundling can be decided by yourself.
10. Or use an enema machine to fill sausages.
1 1. Cover the cleaned casing and tie a knot at the end of the casing.
12. Fill with salted pork.
13. Divide the filled sausage into 3-4 portions evenly, tie it tightly with cotton thread, then puncture some small holes in the sausage with a needle and deflate it.
14. After filling, hang it under the eaves or in the balcony window to dry it (remember never to dry it, otherwise the sausage will be very dry and hard, and the taste will be very firewood).
/kloc-you can eat it in 0/5.7 days.