1. Ingredients? 5000g of skinless pork front leg sandwich meat, 100g of salt, 200g of sugar, 200g of ginger, 150g of 55 degree white wine, 100g of sausage casings. 2. Preparation steps 1. Cut the pork (do not wash!) into palm-sized pieces and wipe with a towel moistened with warm water.

Remove the dirt on the surface. After wiping it, wash the towel and wipe it again and wipe it thoroughly.

2. Cut the lean meat into small pieces of about 2 cm and the fat meat into small pieces of about 1 cm.

3. Wash the ginger and scrape off the ginger skin with a spoon.

Grate it into shreds and squeeze out the juice with your hands. You can add 10 grams of salt (remember to deduct it from the total salt amount) and knead it to squeeze out all the ginger juice.

4. Add white wine to the meat and mix well, then add sugar and salt and mix well, finally add ginger juice and mix well.

Cover the marinated meat with plastic wrap, cover and marinate outdoors overnight.

5. Put the casing into water to wash off the salt on the surface, put one on the faucet, and turn on the water to rinse the inner wall.

Cut the casing into a section of about 40 cm, and the cotton rope is the same length. You need about 20 pieces of each type.

6. Assemble the manual sausage filling machine, grab a handful of meat and stuff it into the machine, and shake the handle to make the meat come out of the outlet slightly.

Put the casing on the outlet and wipe it all to the connection between the outlet and the fuselage, leaving a little to tie it tightly with cotton rope.

7. The method of tying cotton rope is as shown in the figure.

8. After tying one piece, tie another to reinforce it. One person holds the filled part to make the sausage full. The other person shakes the handle to add meat into the machine. After filling one piece, wrap the cotton rope at the beginning a few times around the closing part.

Once it's tied, one can be filled.

Repeat with remaining sausage.

9. Wipe the mucus on the surface of the stuffed sausage with a damp cloth, hang it up with a bamboo pole or a strong rack and dry it outside the window for 2-3 days (take it back at night), then take it back and place it indoors in a cool and ventilated place to air dry naturally for 4-5 days.

Oh my god, it tastes best when steamed and eaten at this time.

Excess sausages can be stored tightly in a plastic bag and stored in the freezer of the refrigerator, where they can be stored for more than half a year.

10. Finished product picture.