Preparation materials: pork, sausage, sugar, curdled milk juice, monosodium glutamate, sesame oil, ginger juice, salt, dry sausage ingredients, curdled wine.

1, prepare ten pounds of pork will be pork chopped, as shown below.

2, the sugar, curd juice, monosodium glutamate, sesame oil, ginger juice, salt, dry intestines, crank liquor and other seasonings poured into the pork, as shown in the picture below.

3. Stir well, as shown in the picture below.

4, put the sausage coat on the tool, as shown in the picture below.

5, make the enema, as shown in the picture below.

6, the enema will be placed in a ventilated place to air dry, as shown in the following picture.

7, as shown below, air-dried sausage is ready.

Air-dried sausage refers to the meat as raw materials, cut, twisted into cubes, with accessories, filled with animal intestines by fermentation, ripening and drying made of meat products, is the most varied of our meat products in a large class of products.

The sausage is very easy to break to be careful to take and put, after filling a good in each section of the top with a needle to tie some holes, especially where you can see the gap. Do not expose to the sun. In summer, it is best not to irrigate because the temperature is humid and not easy to dry, easy to deteriorate.