The raw material formula of 10 pounds of Sichuan sausage: 35 kilograms of lean pork, 15 kilograms of fat, 250 grams of red pepper powder, 125 grams of Sichuan peppercorns (fried), 50 grams of tangerine peel (lightly fried), and 10 star anise grams, 10 grams of cinnamon, and 10 grams of white cardamom.

150g fresh ginger, 150g green onions, 1.5kg soybean oil, 1-1.5kg refined salt, 1kg sugar, 250g white wine, 75g MSG, 75g salt water, licorice water (use 25g licorice Boil an appropriate amount and 250 grams of water to remove the residue. Production method

Ingredients: Cut the lean pork and fat meat into small pieces.

Ingredients filling: Mix salt and salt water, first mix it into the minced meat, then add other auxiliary ingredients (red pepper powder, pepper, tangerine peel, star anise, cinnamon, white cardamom, mix and stir-fry* **Grind into powder), soak for 6-8 hours, and fill after the ingredients are flavored.

Drying: After filling, dry for about 10 days. When the outer skin becomes slightly oily and hard, it can be moved indoors and hung to dry. The finished product will be ready after 25 days. Drying can reduce the drying time. Casings

Casings are animal products made by scraping the large intestine and small intestine of livestock. It is mainly used as a coating for stuffed sausages and enema; sheep casings can also be made into gut string, which is used to make tennis racket strings, bow strings and surgical sutures. Casings are divided into pig casings, sheep casings and cattle casings according to livestock. According to the parts, they are divided into large casings and small casings.

The intestine is divided into 4 layers from the inside out: mucosa, submucosa, muscularis and serosa. According to the different requirements of animal types and processed products, the processing of the upper four layers is also different. Good quality casings should be tough and translucent. What is emerging now is collagen edible casings.