1. Ingredients: 1000g pork hind shank, 3 sheep casings, 20g salt, 20g honey, 50g starch, 10g cooking wine, 2g minced ginger, 5g black pepper powder, 3 grams of red yeast rice powder, 50 grams of water, 30 grams of light soy sauce, 1 toothpick, appropriate amount of cotton thread

2. Wash the meat and cut into small pieces.

3. Install the meat grinding tool on the chef's machine and grind it into minced meat.

4. Add the above seasonings inside.

5. Continue to stir evenly with a kitchen machine.

6. Very uniform. After mixing, let it sit for an hour to absorb the flavor.

7. Wash the casings during this period and soak them for half an hour.

8. Then install the enema tool and start enema.

9. Tie the filled intestines into sections with cotton thread.

10. Then hang it in a ventilated and cool place for half a day to allow the skin to dry.

11. Put the dried intestines into the pot with cold water, and the water should cover the sausages.

12. Turn on low heat and cook until the sausage floats. If there is air bubbles in the middle, prick it with a toothpick.

13. After cooking, take it out and let it cool. Cut it into pieces for easy freezing. Place in the refrigerator to freeze.

14. Take it out when you want to eat it, fry it in the pan or bake it in the oven.