Preparation materials: pork 10 kg, cooking wine 1 kg, appropriate amount of monascus powder, sugar 1 kg, half a catty of salt, appropriate amount of casing, and 2 pieces of dried tangerine peel.
1. Rinse the shell with clean water, and then drain it for later use.
2. Wash the pork, cut it into small pieces, and then add sugar and salt.
3. Pour in cooking wine, monascus powder and monosodium glutamate, and stir well for later use.
4. Stir well, add orange peel, then set aside and marinate for 30 minutes.
5. Pick out the orange peel and throw it away after 30 minutes.
6. Tie a knot at one end of the sleeve.
7. Put a funnel at the other end and pour the meat into the casing.
8. After filling, tie the casing into sections with ropes, and the length is determined according to preferences.
9. After tying it, insert a small hole in it with a bamboo stick.
10. Finally, hang it on the balcony to dry and eat it after 20 days.