Formula ratio: lean meat 10 Jin, salt 2.5 Liang, yellow wine 3 Liang, white wine 2 Liang, sugar 6 Liang, monosodium glutamate 0.5 Liang and pepper 0.5 Liang.

Ingredients: salt150g.

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

Tools: enema, casing.

Step 1: Prepare all the necessary materials.

Step 2: Pour the prepared minced meat into the seasoning basin, pour all the ingredients into the seasoning basin, stir well and marinate the minced meat.

Step 3: Rinse the prepared casing with cold water and dry it for later use.

Step 4: put the dried casing on the funnel of the enema line, leaving a little casing knotted.

Step 5: Put the marinated minced meat into the barrel, then cover the barrel cover, tighten the barrel cover, and start filling sausages.

Step 6: slowly push the handle of the enema funnel to enema.

Step 7: After the sausage is successfully filled, hang it in the ventilated sun to dry and air dry.