Sausage curing method: buy pork intestines, wash them with flour, wash them with vinegar, expand the pot according to the ratio of 10 kg of sausage 8, then pour some white wine, knead them together for curing, turn them over after 24 hours, and hang them up to dry the surface moisture after 2~4 days. At this time, you can start smoking. The smoking material is sawdust, bamboo bark, dried tangerine peel or rice bran. Pig large intestine has the effects of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding. Can be used for treating weakness, thirst, proctoptosis, hemorrhoid, hematochezia, constipation, etc. Although the fat sausage is very greasy, it is fat but not greasy, and the soft Q-bomb has high nutritional value, so it is very popular with everyone. If you want to make it delicious when cooking, the key is to prepare the seasoning, so that it can taste better.