Recipe proportions: 10 kilograms of lean meat, 2.5 taels of salt, 3 taels of rice wine, 2 taels of white wine, 6 taels of white sugar, 0.5 taels of MSG, and 0.5 taels of pepper.

Ingredients: 150g salt

Seasoning: 45g thirteen spices, 200g chili powder, 50g pepper powder, 200ml white wine, 50g white sugar

Tools: enema ,casings.

1. Prepare all required materials.

2. Pour the prepared minced meat into the seasoning basin, pour all the ingredients into the seasoning basin, and stir evenly to marinate the minced meat.

3. Rinse the prepared casings with cold water and dry them for later use.

4. Put the dry casing on the sausage filling funnel, leaving a little excess in the casing to tie.

5. Put the marinated minced meat into the barrel. After loading, close the lid of the barrel and tighten it to start filling the sausage.

6. Slowly push the push handle of the sausage filling funnel to fill the sausage.

7. After the sausage is successfully filled, hang it in the ventilated and sunny place to dry.