1. Main ingredients: five pounds of pork and three meters of casings. Accessories: 60 grams of salt, 8 grams of sugar, 8 grams of pepper powder, 50 grams of chili powder, 8 grams of thirteen spices, 30 grams of strong liquor, a little vitamins
2. Wash the casings with clean water. Then soak it in clean water with onions, ginger, and cooking wine (the purpose of soaking is to make the casings cleaner and also reduce the fishy smell).
3. Wash the pork with clean water (the surface of the pork must be cleaned, this step cannot be sloppy, because it will be eaten directly after drying), peel and cut into slightly thicker slices (stuffed with sausage) Pork skin is not required), cut fat and lean meat separately (smaller cuts are best).
4. First add salt to the pork slices, pinch evenly, then add high-quality white wine and mix well, then add pepper powder, chili powder, white sugar, thirteen spices, vitamin C, sesame oil, and use your hands again Stir a few times (this step is called slurrying, but it is not as slurry as slurrying fish fillets. It is best to mix the taste evenly) and put it in the refrigerator for about an hour (the purpose of refrigeration is to make the taste better) integrated into the ingredients).
5. The next step is simple. After the pork is marinated, put the casing on the mold, and then put the marinated meat into the casing from the mold until the casing is full (it should be filled tightly) a little so it doesn’t fall apart during cooking).
6. Then divide the sausage into small sections and tie them with cotton thread (this makes it easier to dry and easier to eat later).
7. Finally, add water to the pot, blanch the sausages in hot water for ten seconds, take them out (this step is to completely remove surface dirt), and then hang them in a ventilated place to dry. The drying process If you find that there is gas in the sausage, use a toothpick to poke holes to release the air, until the sausage is dry and hard. (Don't get exposed to rain during this process, otherwise it will easily deteriorate).