pork: 5kg, washed and cut into thumb size for later use.

pig small intestine (that is, vermicelli sausage): wash it with salt on the reverse side, and then wash it with a little vinegar at last (to remove fishy smell) in the reverse side for later use.

ingredients: Chili noodles, pepper noodles, spiced noodles, thirteen spices, which you like (because it is made by yourself, of course, it must meet your own taste), more salt (to prevent sausage from spoiling), four or two liquors, a little sugar and a little monosodium glutamate.

material: cotton rope, iron wire ring (intestine mouth size) needle.

preparation: put all the ingredients on the meat, put on gloves, mix well, marinate for 15 minutes, and then stir by hand to fill it. Tie one end of the intestine with cotton rope, put the wire ring on the other end, and tie it (deflate) on the intestine with a needle after filling. Finally, tie the filled sausage with rope to the length you like, hang it, and blow it in a windy place for five or six times.

1. Wash the pork, drain the water, and cut it into 1cm square dices for later use. Soak the pickled casing in clear water for 1 minutes, then rub it repeatedly for 3-4 times, wash off the salt on the surface, and finally soak it in clear water for later use;

2. After cleaning ginger, squeeze out ginger juice with a garlic press, and fry the mineral water bottle into a funnel shape along the bottle mouth;

3. Add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice into diced meat, put on disposable gloves, turn them over evenly by hand, and then whip them in the same direction until the meat begins to stick to tendons;

4. put the cleaned casing on the bottle mouth, tie it tightly with thread, or directly pinch it with hands, and tie the other end of the casing tightly with thread, or tie it directly;

5. Put the mixed meat stuffing in the bottle and poke it with chopsticks a few times to fill it into the casing until the casing is filled with meat stuffing;

6. Divide the filled sausage into 3-4 parts evenly, tie it tightly with cotton thread, and then stick some small holes in the sausage with a needle;

7. Hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, smoke with pine and cypress branches, then steam or cook it, or slice it and stir fry it. Thirteen fragrances, also known as shiquanxiang, refer to 13 kinds of Chinese herbal medicines with distinctive scents, including Fructus Myristicae, Fructus Amomi, Fructus Myristicae, Cortex Cinnamomi, Flos Caryophylli, Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Foeniculi, Radix Aucklandiae, Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinalis, and dried ginger.

the proportion of "Thirteen Fragrances" is as follows: 5 parts of Zanthoxylum bungeanum and anise, 2 parts of Cinnamomum cassia, Rhizoma Kaempferiae, Alpinia officinarum and Radix Angelicae Dahuricae, and 1 part of the rest, and then they are combined together to form the "Thirteen Fragrances".

raw materials must be fully dried or dried, crushed and sieved, and the finer the better. Each raw material should be crushed and stored separately, and it is best to put it in an edible plastic bag that is nontoxic and odorless, so as to prevent the spice from "regaining its moisture" or losing its flavor. Mix well when in use.