To make Sichuan-style sausage, you should prepare pork forelegs, vermicelli, pepper, chicken essence, dried pepper, fennel, salt, high-alcohol liquor, rock sugar, white pepper, star anise powder, ginger juice and pepper noodles. Seasoning ratio: in each catty of meat, mix with thick and thin pepper noodles 1 0g, pepper noodles 3g, chicken essence 2g, sugar 2g, fennel 1 g, pepper 1 g, cooking wine 5g, Ogawa spice powder1g, star anise powder 2g, etc.

The homemade process of Sichuan sausage: wash the skinless front leg meat and cut it into index finger-wide pieces. Prepare pickled materials. First, crush the rock sugar, and add a little water to ginger to make ginger juice. Stir-fry Zanthoxylum bungeanum and dried capsicum slowly in a pot with low fire, immediately grind them into powder with a cooking machine after stir-frying, then mix all the materials in the meat evenly, cover and marinate for 2-3 hours.

When curing meat, soak the sausage in warm water for an hour, tear off the film on the surface of the sausage, and tear it slowly, so as not to break it. After removing the film, turn out the inner layer of the vermicelli sausage and flush it at the faucet. Add 1/4 tsp of salt and appropriate amount of raw flour to knead it for 10 minute, then rinse it with water and turn the sausage back.

Preparation tools: cotton thread, scissors, mineral water bottles as funnels. Put the sausage on the bottle mouth, tie it tightly with cotton thread, add a small amount of meat and press it down by hand. After pouring more meat, push it slowly by hand. When approaching the other end of the sausage, tie it tightly with cotton thread. Clean the surface of the sausage with warm water, and put it in a ventilated place in the north for 7- 10 days at low temperature. If the temperature is high, don't directly bask in the sun and dry it in the shade.