Practice 1:

4, grams of pig's buttock tip, 4 pieces of pickled casings, 15 ml of high-alcohol liquor, 6 g of pepper noodles, 6 g of pepper noodles, 1 g of salt, 1 g of spiced powder, 3 ml of ginger juice and 1 mineral water bottle

Step

Soak the pickled casing in clear water for 1 minutes, then rub it repeatedly for 3-4 times, wash off the salt on the surface, and finally soak it in clear water for later use;

2. After cleaning ginger, squeeze out ginger juice with a garlic press, and fry the mineral water bottle into a funnel shape along the bottle mouth;

3. Add white wine, salt, sugar, pepper noodles, pepper noodles and ginger juice to the diced meat, put on disposable gloves and copy them evenly by hand, and then beat them in the same direction until the meat begins to stick to tendons;

4. put the cleaned casing on the bottle mouth, tie it tightly with thread, or directly pinch it with hands, and tie the other end of the casing tightly with thread, or tie it directly;

5. Put the mixed meat stuffing in the bottle and poke it with chopsticks a few times to fill it into the casing until the casing is filled with meat stuffing;

6. Divide the filled sausage into 3-4 parts evenly, tie it tightly with cotton thread, and then stick some small holes in the sausage with a needle;

7. Hang the prepared sausage in the shade, avoid direct sunlight, let it dry naturally, and then steam or cook it, or slice it and stir fry it;

Practice 2:

Small sausage and a little cooking oil.

Steps

1. Cut the short sausage bought in the supermarket with a small knife, and try to cut it into 6 pieces if possible.

2. Heat the oil in a hot pan, turn to medium heat and add sausage. When it is fragrant, turn to low heat and keep stirring.

3. Open the pan completely.

Practice 3:

2 kg of plum blossom meat, 2 pieces of capsicum casings, about 7 feet, 1 bottle of garlic powder, 1 grams of cinnamon powder, 3 grams of spiced powder, 4 grams of white pepper powder, 3 grams of sugar, 7 grams of soy sauce, 3 grams of salt, and 5 grams of sorghum wine. Practice

Step

1 Please ask the butcher to grind the plum blossom meat with the coarsest size in advance, cut the capsicum into pieces, remove some seeds and wash the casings.

2 mix the ground meat with all seasonings, and put it in cold storage until it is tasty.

3. Cut the Baote bottle open as a sausage can. One end of the casing is covered with the opening of Baote bottle, and the other end is not knotted.

4. Slowly pour the method 2 into the casing of the method 3, and slide the meat into the casing by hand.

5. Squeeze the air out of the sausage in Step 4, tie the end, and divide the sausage into sections in a circle with appropriate length.

6. Hang the sausage finished in the method 5, rub a layer of sorghum wine on the surface, dry it for half a day, and dry it with casing, then it can be refrigerated.

7 put the finished sausage and a glass of water in the pan, cover and cook until the water is dry, and add a little oil to fry until the surface is slightly burnt.