2, first put 2 spoons of salt in the intestines, scratch with your hands, and then clean with water, so repeat 2 times, and then soak in warm water for 2 hours.
3, remove the skin of the front leg meat, cut into several small pieces, clean, clean and be sure to dry the water, there is raw water pork easy to deteriorate.
4, and then dry the moisture of the meat cut thin slices. Load into the basin, and then pour the prepared chili noodles.
5, and then ready to other seasonings are poured into, pepper, salt, sugar, white wine, pepper, cumin.
6, and then wear disposable gloves, fully scratched, marinated for half an hour.
7, half an hour later, again scratched well, and then began to fill the meat. With the mouth of a mineral water bottle as a funnel, with chopsticks into the plug, the length of the bundle can be decided. Or use the enema machine to enema sausage. Sleeve the cleaned sausage and tie a knot at the end of the sausage. Fill with cured pork.
8, the enema of a sausage evenly divided into 3-4 parts, tied with cotton thread, and then use a needle to tie some small eyes on the sausage, deflation.
9, after filling, hanging under the eaves or balcony window air dry can be (to remember never go to the sun to dry, or the meat sausage will be very dry and hard, the texture will be very faggy). 7 days can be eaten.