Step 1

Rinse the pork with water, drain the water on the surface of the meat, separate the fat from the lean meat, and cut it into dices one centimeter square. Stir the meat and all seasonings evenly in a container. Cover with plastic wrap and marinate for more than 12 hours. Seasonings should be added according to personal taste, especially peppers and soy sauce should be added as appropriate.

Step 2

In the process of pickling, we can make casings. Wash the small intestine with warm water and a little salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to be destroyed when we scrape the intestine. After cleaning, put the small intestine in a flat and hard place, scrape the small intestine from top to bottom with a stainless steel ruler or a knife with uniform force until it seems to be transparent. Rinse it in and out of the water at the beginning, and then hedge the water after rinsing, so that the casing is ready.

Step 3

Mix and stir the marinated fat and lean meat evenly, cover the funnel with one end of the casing, pour the stirred meat into the casing, and after filling the whole root, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the thickness of the canned casing uniform. Remember not to fill it too full, which will be violent in the future drying process, not too loose or leave air, which will be too ugly when the sausage is formed. It's not pretty. Tie the filled intestine into a small section with a string10-20 cm, and make a small hole at the bottom of each section with a needle to leave out the excess water and air. Then take it out and expose it to the sun in a sunny place for 3-4 days, and hang it in a ventilated place. Generally, it will be air-dried under the eaves. It takes about 15 days.

Step 4

The sausage will turn dark red and stiff, and the casing will wrinkle. At this time, it can be cooked or steamed to eat. When the sausage is to be eaten, put it in a pot with cold water, cook it with low fire and slice it for eating. Boiled is lighter than steamed. Sichuan-style sausage is spicy, and its appearance is red and oily. After being cut, it is red and white. Just looking at it, you can imagine the "spicy smell".