Recipe and ingredients for authentic Cantonese sausage: Ingredients: 10 pounds of pork, 100 grams of rock sugar, 200 grams of high-strength liquor, 180 grams of chicken essence, 10 grams of white pepper, 10 grams of cotton rope, appropriate amount of mineral water bottle, 1 step: 1. Wash and drain the pork.

Moisturize and remove pork skin.

2. Cut the pork into thin slices with a knife, or into thin strips.

3. Put the cut pork into a large plate.

4. Prepare the seasoning for pickling Cantonese sausage: 200 grams of rock sugar powder, 100 grams of salt, 180 grams of high-strength liquor, 10 grams of chicken essence, 10 grams of white pepper, 600 grams of pig intestines (powder the rock sugar with a food processor, I use

It is fresh pig intestine. You need to wash the mucus side repeatedly with salt and wash it several times until it is clean.) 5. Combine 100 grams of salt, 200 grams of rock sugar powder, 180 grams of high-strength white wine, 10 grams of chicken essence, and 10 grams of white pepper.

Add the flour to the pork, mix well and marinate for 3 hours.

6. Prepare a clean mineral water bottle, cut off the body of the mineral water bottle with a knife, leaving the mouth of the mineral water bottle, and the cotton rope also needs to be prepared.

7. Use cotton rope to put the intestines over the mineral water mouth and tie it tightly. Also use cotton rope to tie the mouth of the intestine section tightly.

8. Wear disposable gloves, squeeze the pork into the intestines through the mouth of the tied mineral water bottle, fill the intestines and tie tightly with cotton rope.

9. Prepare a toothpick and stick it into the intestines to release excess air from the intestines.

10. Squeeze the pork in the intestines tightly with your hands, and tie it into several small sections with cotton ropes (the pork in the intestines is squeezed tightly, and the dried sausage is easier to slice, and it will not fall apart easily and taste better) 11. The processed sausage,

Tie them with cotton rope and put them in a cool and ventilated place to dry. They will be ready to eat in about a month.

12. After drying, pinch the Cantonese sausage tightly with your hands to indicate that it is dry.

13. Pour an appropriate amount of water into the pot, put the sausage into the pot and cook for 30 minutes until cooked.

14. Take out the cooked sausage, slice it, place it on a plate and it is ready to eat.