The first materials to be prepared are: pork leg (5 kg), salt (100g), sugar (260g), Luzhou-flavor high-alcohol liquor (250ml), red yeast powder (30g), soy sauce (50ml) and salted sheep intestines.

1. Prepare fresh pork and wash it; Cut the fat into thick and thin chopsticks.

2. add salt.

Step 3 add sugar.

4. Add monascus powder, soy sauce and high-alcohol liquor, mix well and marinate for at least 1 hour.

5. Wash the salt with clear water.

6. Wash the casing with tap water, check whether it is damaged, and then soak it in clear water for later use.

7. Put the marinated pork into the mixing barrel of the noodle machine.

8. Put the casing on the enema tube and slowly pour the pork into the casing at medium speed.

9. Put the filled sausage flat on the plate and let it stand for several hours.

10. Tie the sausage into several sections with pure cotton thread.

1 1. Hang it in the shade for half a day, and punch a few small holes on the surface of each casing with a toothpick or a fine steel needle to facilitate the exhaust of the casing. Dry in the sun for a few days until the surface of the casing is dry. Squeeze the sausage dry by hand but not too hard, and then store it in the refrigerator. Steam and slice in water, and serve.