1, after irrigation in the open air ventilation, sun 3-5 days (the temperature shall not be higher than 20 degrees, the lower the temperature the better), so that a variety of ingredients to get volatile and penetration; (sausage direct shade drying color is blackish-brown, to accept the sun for about 3 days to the end of the color is fresh reddish-brown).

2, the sun is good, move to the back of the shade ventilation place to dry 7-10 days, to be dry outside the sausage inside the soft (this is also according to personal preference, if you like to eat chewy, then dry some), packaged frozen put away, eat with the steam (steam about 40 minutes).

3, in the drying process should be avoided on the snow and rain, otherwise the sausage becomes acidic, in addition, whether drying or sunshine process must pay attention to the ventilation to be good, sausage afraid of cover is not afraid of freezing. Before steaming the best sausage oil, with the home frying oil, a thin layer can be played, so that the steamed sausage bright and attractive!