1. Ingredients: 10kg of fresh pig hind leg meat (fat and lean 1:2), 2-3 casings (add as appropriate), 800g onions, 700kg of ginger, 40g of chili noodles, 2 spoons of white wine, 200g of sugar , 200g pepper powder, 400g salt, 400g sweet oil, 100g aniseed powder, 1 bundle of string.
2. Peel the skin off the pork, wash it with warm water, and drain the water on the surface of the meat. Separate the fat and lean meat and cut them into small pieces respectively. Beat the green onions and ginger into fine pieces. Add salt, pepper, pepper noodles, chili noodles, white wine, sugar and other seasonings according to your personal taste. Stir evenly and marinate. Make 1-2 hours. If you feel that your ingredients are not accurate, you can buy relevant ingredient packages, which are available in the market.
3. During the pickling process, casings can be made. Add a small amount of salt or alkali to warm water to clean the casings. After cleaning, put the small intestine on a flat place, use a stainless steel ruler or a table knife to scrape the small intestine from top to bottom with even force until it is transparent, and then use water Rinse inside and out, rinse well and drain.
4. Mix the marinated meat and minced onion and ginger evenly, and start preparing the enema. You can go to the market to find someone to process it. If you don’t have a machine, you can use a funnel. One end of the casing is tied with a rope, the other end is put into the funnel, and the mixed meat is poured into the casing. During the filling process, knead the intestines with your hands to make the filled intestines uniform in thickness. It should not be too full, too loose or have air left in it. After the whole root is filled, tie the two ends and tie it into small sections every 10--20cm with a string. Poke a few small holes with a needle at the bottom of each section to drain out the excess water and air.
5. Expose the filled sausages in a sunny place for 3-4 days, and then hang them in a ventilated high place to dry. It usually takes about 15 days before the sausage is successfully made.