Accessories: sugar 80g, salt 40g, monosodium glutamate 30g, high-alcohol liquor 80g, ginger juice 50g, monascus powder 18g.

1, salted sheep intestines are washed with clear water several times in advance and soaked 1 hour for later use.

2. Cut fresh ginger into granules and mash it with a cooking machine.

3. Filter the juice with gauze for later use.

4. Sugar 80g monosodium glutamate 30g salt 40g high-alcohol liquor 80g ginger juice 50g red yeast rice 18g.

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

6. Put all the materials in.

7. Wear disposable gloves, stir up and down, and let stand evenly 1 hour.

8. Take a little meat stuffing, stir-fry it in a wok and taste it. If it is salty, it can be adjusted at this time.

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

10, put the meat stuffing in the enema machine, and the meat stuffing will be squeezed out slowly.

1 1. After pouring a whole root, tie a knot and seal it, and then repeat the above actions until it is completely poured.

12, tie a knot with a string every10cm, and divide the sausage into sections.

13. Punch holes in the casing with toothpicks to help exhaust.

14. Hang the sausage in the shade to dry, and keep a certain distance between them. Don't stack them together for about 7 days. When the skin feels dry and elastic, the sausage is basically dry.

15, take it down, cut it with scissors in the refrigerator and freeze it.

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

17, which can be stored only after being cooled in a container.

18, finished product slicing.