Input details

5kg of pork

Air-dried sausage seasoning 1 bag (25g)

White wine 3 taels

Sugar 5 taels

Scented oil 15g

Soy sauce 2 taels

Monosodium glutamate (MSG) 1.5 taels

Salted taste

1 Pork cut into small pieces of about 1.5cm. 1 Pork cut into small pieces, 1.5cm or so, flavored with the above seasonings (flavored a day in advance)

2 Bought ready-made salted sausage casings for 5.5 yuan, 10 meters.

3This seasoning is especially good and cheap, and there are directions for making it at the back of the seasoning. The BBQ pork flavor is also delicious.

4Soak the sausage casings in hot water 2 hours or 1 day in advance to wash off all the salt on the surface.

5Put the meat into the meat grinder, and put the casing on the sleeve buckle. Start enema. It will take a while to finish the enema.

6Done, after you can dry up. Remember to keep it in a cool and ventilated place.

Cool 3-5 days can be eaten. The longer you cool it, the chewier it will be.

When it is cooled, put it in a pot of cold water and cook for 15 minutes, then take it out, and when it is not hot, slice it and eat it. Steam can also be eaten.

For those who have a clear taste, you can reduce the amount of salt in moderation.