The method of Cantonese sausage is as follows: prepare 500g pork, appropriate casing, salt 10g, sugar 15g, liquor 15ml, soy sauce 20ml and spiced powder. Chop pork into minced meat, add salt, sugar, white wine, soy sauce and spiced powder, stir well and marinate for 30 minutes. Clean the casing, pour in the marinated meat stuffing, tie both ends tightly, and air it in a ventilated place for 7- 10 days.