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, pepper 0.5 Liang.

Ingredients: salt 150g

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

Tools: Enema, casing.

1, prepare all the required materials.

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

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

4. Put the dried casing on the funnel for filling sausage, and leave a little knot in the casing.

5. Put the marinated minced meat into the barrel, cover and tighten the lid of the barrel and start filling sausages.

6. Slowly push the handle of the funnel for filling sausage to fill sausage.

7. After the sausage is successfully filled, it is finished by hanging it in the ventilated sun and air drying.