1. sausage meat I chose 2 fat 8 lean front clip meat (3 fat 7 lean can also be, in fact, fat sausage is more delicious), peeled

2. dried chili peppers and peppercorns in a frying pan with a small fire, fried to amber can be, ground fine (I use the most traditional tools :0) do not want to be so troublesome to buy ready-made chili pepper pepper powder directly, but there is no Do it yourself fragrant

3. Meat cut into shredded meat (irrigation more than asked to be processed well, I am cutting their own, cut the hand soft), add all the seasonings in addition to wine, if the temperature outside is low enough (less than 2 degrees), it is placed in the outdoor marinade for a night, otherwise put in the refrigerator chilled. Add the white wine before the enema the next day. The white wine must be 50 degrees or above. We can't get Shanxi Fenjiu here, so I use Luzhou Laojiao, 52 degrees

4. If it's salted sausage casings, wash off the salt with water, then soak in warm water for 10 minutes

5. I don't have an enema machine, so I bought an enema, which is quite good. Cut the casing into appropriate lengths, put the casing all over the tube of the enema, one end with a cotton thread tie mouth

6. Put the shredded meat from the other end of the enema into the enema, and squeeze it down by hand, try to fill it solidly

7. Fill it up to a certain length and use the cotton thread to tie the mouth. The enema is placed in a basket to drain off the water, and a toothpick is used to poke a few holes in the sausage for ventilation

8. Hang it in a ventilated place to blow dry. Do not blow too hard, or very old. I hung mine for half a month and it was ready to eat (try to hang it in a high place on the balcony, it is said that the high place is not cold, right)