Ingredients: excellent pork, pepper noodles, pepper powder, high-quality liquor, sugar, refined salt.

Practice:

Use good pork (fat-thin ratio1:2), add pepper noodles, pepper powder, high-quality liquor, sugar and refined salt, mix them together according to a certain proportion, and marinate them for 2-3 hours.

Put the marinated meat into the washed casing, and then use a string bolt every 20 cm or so after filling it. Finally, use a bamboo stick to poke holes in the outside of the intestine at equal distances to release the air in the intestine.

Put the freshly poured sausage in a ventilated place to dry for about 1 week, and dry the excess water.

Finally, hang the dried sausage in a sealed environment and smoke it for one day.