Specifications are as follows:

Ratio of the recipe: 10 pounds of fine meat, put salt 2.5 two, 3 two yellow wine, white wine 2 two, sugar 6 two, monosodium glutamate 0.5 two, pepper 0.5 two.

Main ingredients: salt 150g

Seasoning: thirteen spices 45g, chili powder 200g, pepper 50g, white wine 200ml, sugar 50g

Tools: enema, intestinal clothing.

Step 1: Prepare all the required materials.

Step 2: Pour the prepared minced meat into the mixing bowl, pour all the ingredients into the mixing bowl and stir evenly to marinate the minced meat.

Step 3: Rinse the prepared sausage casings in cold water and control them dry.

Step 4: Put the dried sausage casings on the funnel of the sausage maker, leaving a little bit of the sausage casings to be knotted.

Step 5: Load the cured meat into the hopper and tighten the lid of the hopper to start making sausages.

Step 6: Slowly push the handle of the funnel to make the sausage.

Step 7: Hang the sausage in the sunshine to air-dry after successful filling is completed.