2. Seasoning: sesame oil 250g, salt 12g, soy sauce 120g, minced garlic and chopped green onion 75g, rice vinegar 120g, pepper 12g, meat (cardamom, clove, cinnamon, Amomum villosum, angelica dahurica (65448.
3. Pork is ground into fine meat with a cutting machine, and mixed with various seasonings to make stuffing.
4. Boil it with 870 grams of dry starch and stir it into a thick paste. Then pour all the thick paste and edible red into the meat stuffing and stir well to make the meat stuffing pink.
5. Add rice vinegar and pepper to the pig's small intestine, knead it repeatedly to remove the mucus on the intestine, rinse it repeatedly with clear water, slowly pour the meat stuffing into the intestine with a funnel, tie the two ends of the intestine together, cook it in slightly boiling water in a pot for 30 minutes (no more than 100℃), take it out, let it cool, and slice it for eating.