Ingredients: 1000g pork belly.

Accessories: appropriate amount of onion and ginger, 200g of salt, 30g of sugar, 20g of white wine, 200g of light soy sauce, appropriate amount of casing.

1. Cut the pork belly into thick strips and add ginger slices. As shown in the picture:

2. Add some green onions.

3. Add salt and sugar.

4. Add some strong white wine and light soy sauce, mix well with your hands, and marinate for 24 hours.

5. Prepare the casings and soak them in water for a while.

6. Put the casing on the sausage filling funnel, drain out the air, and tie the end tightly with a thread.

7. Pick out the onions and ginger and discard them.

8. Add meat.

9. Put it to a length you are satisfied with and tie it tightly with thread.

10. After filling everything, place it in a ventilated place and wait for 7-10 days.

11. Steam or boil it in a pot, take it out and let it cool.

12. Cut into thin slices.

13. Plate and serve.