1.？ Choose two portions of fat meat and eight portions of lean meat and twist them into shredded pork. Cut it a few times when you come back, a little shorter. Shredded pork tastes more delicious and chewy than shredded pork. Add salt, sugar, pepper, wine, monascus powder and water starch (starch with a little water), stir well and put it in the refrigerator for half an hour.

2.？ Soak the casing for half an hour and rinse off the salt on the casing. Be sure to wash it several times. I use a sheepskin coat.

3.？ This is a clean casing, isn't it very thin, but the sausage poured out is as thick as the thumb.

4.？ Start enema, put a casing on the funnel, tie the bottom, stuff the meat down from the funnel bit by bit, and move the casing down from the funnel bit by bit.

5.？ Eight minutes is enough to fill each shell. After filling, about 12 ~ 15 cm of cotton thread is tied, and a section of sausage is ready. Punch a few small holes in each part with a needle.

6.？ But you can't eat now. You should hang it in a ventilated place to dry overnight. This pot is a sausage that has been blown all night.

7.？ Air-dried and cooked in a pot. After the fire boils, change to low heat and cook for half an hour. You can't keep covering the pot, or it will explode.

8.？ After the sausage is cooked, let it cool and refrigerate for one hour. The skin will become brittle when it is stimulated alternately by hot and cold, otherwise it can't be called crispy sausage.

9.？ After refrigeration, I made two sausages to satisfy my son's hunger, so I didn't need the oven. I just put them in the pot, drop two drops of oil and roll the sausages in the pot several times. If I use the oven, it takes 15 minutes to bake at 220 degrees.

10.？ Finally finished. Isn't it attractive?