90 kilograms of lean pork, 5 kilograms of white sugar, 10 kilograms of fatty pork, 3 kilograms of refined salt, 200 grams of MSG, 750 grams of white wine, and 150 grams of fresh minced ginger (or garlic paste). Production method editor 1. Dice: Cut the lean meat into slices first, then into strips, and finally into 0.5 cm cubes. 2. Drifting: Soak the diced lean meat in 1% concentration salt water and stir regularly to accelerate the dissolution of blood water and reduce the oxidation of the finished product and the darker color. After 2 hours, remove the dirty salt water, soak in salt water for 6-8 hours, and finally rinse and drain. Blanch the diced fatty meat in boiling water and immediately rinse with cold water and dry. 3. Pickling: Mix the washed diced fat and lean meat, add seasonings in appropriate proportions, mix well, and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning even. When pickling, prevent high temperature, sunlight, flies and dust pollution. 4. Skin sausage: Soak the salt and dry casings in warm water for about 15 minutes. After softening, rinse the inside and outside again. Soak in clean water for later use. The water temperature should not be too high when soaking to avoid affecting the strength of the casings. Put the casing on the funnel mouth (or the mouth of the sausage machine) from one end. When it reaches the end, let out the air and tie it well. Then fill in the diced meat and release the casing from the mouth while filling the diced meat. After filling the entire casing, tie the ends, and finally tie the fins to a length of about 15 cm and divide them into small sections. 5. Dry: Fill the sausage and hang it in a ventilated place to dry for about half a month. Use your fingers to pinch it to ensure that there is no obvious deformation. Don't expose it to the sun, otherwise fat meat will become oily and change its flavor, and lean meat will deepen in color. 6. Preservation: Keep it clean and free from dust, cover it with a food bag, and hang it upside down with the mouth of the bag untied. It is dustproof and breathable and will prevent mold growth. When eating, steam it first and let it cool before slicing it. It tastes delicious. 1. Use good wild boar pork (fat to lean ratio 2), add chili powder, pepper powder, high-quality white wine, white sugar, and refined salt, mix them together in a certain proportion, and marinate for 2-3 hours.

2. Put the marinated meat into the washed casing. After it is full, tie it with a string every 20 cm. Finally, use a bamboo skewer to pierce the outside of the intestine at equal distances and put it in. Remove the air from the intestines.

3. Place the freshly filled sausages in a ventilated place to dry for about 1 week to remove excess water.

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

Raw materials

Pork (skinless buttocks), pig intestines. Salt, monosodium glutamate, Sichuan peppercorns, pepper noodles, chili noodles, white wine, sugar.

Production process

1: Wash the skinless pork with warm water and drain the water on the surface of the meat , separate the fat and lean meat, change them into 1CM diced meat, and put them into different porcelain pots.

2: Add salt, MSG, Sichuan pepper, pepper noodles, and chili according to personal taste. Add noodles, white wine, sugar and other ingredients, stir evenly, cover and marinate for 8-10 hours. Since lean meat is easy to take in and fat meat is greasy, fat meat is often marinated for 1-2 hours first.

3: During the pickling process, we can make casings. Use warm water to add a small amount of salt or alkali to the small intestine

But it is not advisable to add too much salt and alkali. It will make the small intestine brittle and easily damaged when we scrape the intestines. After cleaning, put the small intestine on a flat and hard place, use a stainless steel ruler or a table knife to scrape the small intestine from top to bottom with even force until it hangs until it seems to be hanging. Once it is transparent, start by rinsing it inside and out with water, then rinse it with water, and then the casing is ready.

4: Mix the marinated fat and lean meat evenly, cover the funnel with one end of the casing, and pour the mixed meat into the casing. After filling the whole piece, first use a string to tie the bottom of the casing. Tie the ends tightly, and then knead the intestines with your hands to make the thickness of the canned intestines uniform. Remember not to fill the intestines too full, which will cause severe damage during the subsequent drying process, and do not make them too loose or leave air until the sausages are formed. It will be too ugly and unsightly. Tie the filled intestines into small sections with a thin string at intervals of 10-20cm, and use a needle to make a small hole at the bottom of each section to keep out the excess water and air. , then take it out and expose it in a sunny place for 3-4 days, and then hang it in a ventilated high place. It is usually air-dried under the eaves. It usually takes about 15 days, so that the sausage is successfully made