Ingredients 5000g pork shank meat 8 meters refined salt 120g white wine 150g ginger juice 30g chili noodles 80g pepper noodles 30g white sugar 35g chicken essence 15g Method/step 1 Prepare the ingredients: dried chili, dried peppercorns, salt and casings. Please click to enter the picture description 2 Meat

Peel and wash. Please click to enter a picture description. 3. After cleaning the casings several times, pour water into the intestines to rinse them clean. Also check whether there are any leaks in the casings. Please click to enter a picture description. 4. Saute the peppercorns until fragrant, let cool and beat into fine pieces.

Stir-fry the powdered dried chili peppers and let cool, then grind into fine powder. Please click to enter the picture description. 5 Cut the washed meat into small strips, and then add the seasonings: 120g refined salt, 30g sugar, 30g ginger juice, 30g pepper noodles, and 80g chili noodles.

, 15g chicken essence and 150g white wine (if you like five-spice flavor, you can add some five-spice powder). Please click to enter the picture description. 6 Put on disposable gloves and mix the meat and seasonings thoroughly. Please click to enter the picture description. 7 Mix well and set aside. Please click to enter the picture description.

8. Tie a knot at the end of the washed casing. Please click to enter the picture description. 9. Put the other end of the casing into the funnel of the sausage filling machine (if there is no sausage filling machine, you can use the mouth of a beverage bottle to fill it). Please click to enter the picture description. 10.

Put the seasoned meat into the meat grinder. Please click to enter the picture description. 11 Then shake the meat into the casing. Please click to enter the picture description. 12. Squeeze the meat tightly with your hands (don’t use too much force, otherwise the casing will be easily squeezed).

While squeezing, use a needle to poke holes around the sausage to release the air. Please click to enter a picture description. 13 After filling one section, tie it with a cotton thread. Please click to enter a picture description. 14 One section is filled. Please click to enter a picture description. 15 All

After filling, hang it on the balcony to dry for about half a month. The surface of the sausage will wrinkle. When you pinch it with your hands, it will be dry and hard, but it still has some elasticity. It should not be too dry or hard. If it is too dehydrated, it will taste too hard.

, too firewood affects the taste. Please click to enter the picture description. 16. Wash the prepared sausages and steam them in a steamer for about 20 minutes. Please click to enter the picture description. 17. After steaming, take it out and slice it when it is not hot to your hands.

To plate, please click to enter the picture description. 18 It is best to eat it while it is hot. It will be more fragrant and fresh, and full of spicy flavor!

Please click to enter the picture description. END Note: The sausage should not be too thin. It is recommended that it be 3 points fatter and 7 points thin, so that it tastes more delicious and palatable. If it is too thin, it will taste dry and hard, which will affect the taste. When adding seasonings, you can

Make it according to your favorite taste. If you like it sweeter, you can add more sugar. If you don't like spicy food, you can add less chili pepper. When filling, pierce the sausage to remove the air inside and pour it out in this way.

The sausages are relatively strong. The filled sausages without gaps are best dried on the balcony or hung in a ventilated place indoors to avoid direct sunlight. After the sausages are air-dried, place them in a food bag and seal them. Store them in the freezer of the refrigerator. They can be stored for half a year.