Manufacturing steps:
1, prepare fresh pork and wash it; Slice the fat separately into thick and thin chopsticks.
2. Add salt.
3. Add sugar.
4. Add monascus powder.
5. Add soy sauce.
6. Add high-alcohol liquor.
7. Mix well and marinate for at least 1 hour.
8. Wash the salt with clear water.
9. Rinse the casing with running tap water, check whether it is damaged, and then soak it in clear water for later use.
10. Put the cured pork into the mixing barrel of the noodle maker.
1 1, put the casing on the enema tube, and slowly pour the pork into the casing at a medium speed.
12. Put the filled sausage flat on the plate and let it stand for several hours.
13. Tie the sausage into several sections with pure cotton thread.
14, hanging in the shade for half a day, using toothpicks or thin steel needles to make several small holes on the surface of each casing, so as to facilitate the exhaust of casing. Dry in the sun for a few days until the surface of the casing is dry. Squeeze the sausage dry but not hard by hand and store it in the refrigerator.
15, steamed and sliced in water.