1. Use the best wild boar pork (the ratio of fat to thin is 2), add pepper noodles, pepper powder, high-quality liquor, sugar and refined salt, mix them together according to a certain proportion, and marinate them for 2-3 hours.

2. Put the marinated meat into the washed casing, and then use a string bolt every 20 cm or so after filling it. Finally, use a bamboo stick to make holes in the outside of the intestine at equal distances to release the air in the intestine.

3. Put the sausage just poured in a ventilated place to dry for about 1 week, and dry the excess water.

4. Finally, hang the dried sausage in a sealed environment and smoke it for one day.

Note: In the process of curing, we can make casing. Wash the small intestine with warm water and a little salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to be destroyed when we scrape the intestine. After cleaning, put the small intestine in a flat and hard place, scrape the small intestine from top to bottom with a stainless steel ruler or a knife with even force until it seems to be transparent. Rinse it outside with water at the beginning, and then rinse it off.