Back elbow meat 10 kg; Appropriate amount of pig small intestine; Salt120g; ; 56 Degrees Erguotou150g; ; Cotton sugar 200 g; 50g ginger powder; Soy sauce120g; ; 20g spiced powder; 50 grams of chicken essence

Steps of pork enema:

1. Cut the pork into 2 cm long strips (seven points thin and three points fat).

2. Put all the materials into a container and stir until the salt and sugar melt. Pour it into the cut meat and stir well by hand.

3. Put the casing on the funnel with an enema or funnel (there is really no mineral water bottle to make by yourself) and start enema.

4. After pouring, tie the rope into small pieces according to personal preference, and poke several holes with toothpicks to exhaust air.

Put the filled sausage in a cool and ventilated place, air-dry for about a week before steaming.