Hang the prepared sausage on a hanger, then hang the hanger indoors until the meat quality of the sausage becomes firm, then take it down and put it in the refrigerator. The following specific practices are for reference. First, preparation materials: prepared sausages: appropriate amount, hangers: appropriate amount.

1. Put the sausages on the hanger one by one, either holding the hanger in one hand or two people working together, as shown in the figure.

2. After the sausage is put on the hanger, hang the hanger on the clothesline in mid-air, as shown in the figure.

3. When one hanger is full, air the other hanger until the sausage is completely dry, as shown in the figure.

4. Dry the sausage indoors until the meat is firm, then take it out and put it in the refrigerator, as shown in the figure.