Preparation materials: corn starch 30g, white wine 28g, local pork 2kg, white sugar 45g, salt 13g, water 100g, soy sauce 20g, five sausages, oyster sauce 10g, and red rice powder 2g.

Production steps:

1. Let the boss grind the pork twice.

2. Add all seasonings and stir well.

3, put the casing on the bucket, there is a little trick, just put it on, squeeze out a little meat, put the casing on the back very, very quickly, after a set is finished, leave a little casing to tie a knot and start filling sausages?

4. Don't fill your intestines too full.

5. Tie a knot in sections with cotton thread, and then stick a small hole in the sausage with a toothpick.

6. You can eat crispy sausages after drying for three days, and you can make sausages after drying.

7. Finished product drawing