2. Seasoning: 250g of cooking wine, 50g of onion and ginger, 5g of pepper powder, 50g of salt, 50g of monosodium glutamate, 50g of spice, and 30g of edible glucose (the function is to make the meat appear bordeaux red and have a faint aroma, which can be used instead of the previous nitrate).

3, production: lean meat, fat diced, onion, ginger, salt, cooking wine, etc. together and mix well and marinate.

4. Take a funnel and pour the diced meat into the casing, then poke the casing wall with a row of needles to make the air inside clean, and divide it into sections with lines every 3-5 cm.

5. Hang the filled sausage in a ventilated place to dry 15 days or more.