Accessories: sugar 80g, salt 40g, monosodium glutamate 30g, sorghum 80g, ginger juice 50g, monascus powder 18g.

1. Wash salted sheep intestines with clear water for several times and soak them for 1 hour.

2. Dice fresh ginger and mash it in a cooking machine.

3. Filter the juice with gauze for later use.

4. 80g of white sugar monosodium glutamate, 30g of salt, 40g of high-alcohol liquor, 80g of ginger juice and 50g of red yeast,18g.

5. Wash the meat, control the water, cut it into strips with a thickness of 0.5 cm and a length of 3 cm, and put it in a stainless steel basin.

6. Put all the materials together.

7. Put on disposable gloves, turn it up and down, and let it stand 1 hour.

8. Take some meat, stir-fry it in a wok and taste it. If it is not suitable, it can be adjusted at this time.

9. Put the casing on the enema and tie a knot on your head.

10, put the meat into the enema machine and turn it on. The meat will come out slowly.

1 1. After filling one root, tie a knot and seal it, and repeat the above steps until it is filled.

12. Separate the sausages and tie a knot with a rope every 10 cm.

13, pierce the shell with a toothpick to help exhaust the air.

14. Hang the sausage in a cool place to dry and keep a certain distance. Don't pile together for about 7 days.

15. Cut it with scissors and open the refrigerator for freezing.

16. When eating, wash the sausage and steam it in a steamer for 20 minutes.

17, cooled after taking out of the pot, and stored in a container.

18, complete the film.