One: air-dried sausage, that is, sausage. Shred pork first, add white pepper, black pepper, ginger powder, spiced powder, pepper powder, white sugar, chicken essence, white wine, fermented milk and salt, mix well and marinate for one hour. Soak the casing in water for about half an hour, string it on the enema machine, and send it to the enema machine when you buy it. The filled sausage can be eaten after drying for more than a week, and the more it is dried, the more delicious it is.

2. Garlic sausage, prepare pork stuffing, add garlic, white pepper, spiced powder, red yeast powder, chicken essence and white sugar, mix well and marinate for more than five hours, add appropriate amount of starch, stir clockwise, pour into the soaked casing, and cook the sausage under low fire at 80 degrees underwater for 30 minutes. Do not turn on the water, remove and control the water vapor.

3: Northeast vermicelli sausage, prepare pork stuffing, add chopped green onion, ginger powder, thirteen spices, pepper powder, chicken essence, sesame oil, sugar and salt, mix well and marinate for one hour, add water to potato starch to form hydrated starch, add 80% water and stir into paste, then pour into the stuffing and stir clockwise. Put it into the soaked casing, and don't boil water or turn over sausages for 30 minutes with a low fire at 80 degrees underwater.