Main ingredients

Pork front leg meat

5000g

Accessories

Salt

100g

Dark soy sauce

30g

Soy sauce

100g

White sugar

100g

Five-spice powder

30g

Zanthoxylum bungeanum noodles

20g

White pepper noodles

MSG

50g

Chicken Essence

10g

High Liquor

100g

Steps

1. Soak the casings in water for about 2 hours in advance to remove salt, and prepare the enema and binding rope.

2. Prepare and weigh the seasonings to be used.

3. Cut the pork into large pieces, wash them with warm water and put them in a drain basket to drain the water.

4. Cut the dry pork into large pieces first, then into strips, and then cut it in the middle until it is in the shape of large peanut-like particles.

5. Place the diced meat in a large container. I used a steamer. Put the dry seasoning first and then the soy sauce.

6. Finally, add high-strength liquor.

7. Wearing disposable gloves, stir up and down several times until all the seasonings and meat are completely mixed and marinated for about 2 hours.

8. Put the casing on the sausage stuffer and tie a knot at the end or tie it tightly with a rope.

9. Scoop a spoonful of meat with the help of chopsticks, preferably a thicker tool. The closer to the entrance of the sausage enema, the easier it is for the meat to enter. Just pour the meat in one spoonful at a time.

10. While filling, the casing will move downwards as the meat enters. Stuff it tightly without leaving any gaps.

11. After a section of casing is filled, tie it tightly with a rope. Take an appropriate length and flatten it with your hands so that there is no meat in this casing. Twist the left and right hands in opposite directions to form a knot.

12. Poke a few holes with pins or toothpicks to facilitate exhaust and air drying. Don't worry about it breaking.

13. Hang the prepared sausages and place them in a ventilated and cool place for about 10 days. Remember not to expose them to the sun.

14. On the 10th day, my sausage reached the storage state, not too dry and not too soft, and the surface shrinkage was just right. 10 pounds of meat can produce about 6-7 pounds of sausage in this state. It's ready to eat.

15. Remove the sausage, cut it from the knot, and rinse with warm water to remove dust.

16. Steam in a steamer over high heat for 35 minutes.

17. Remove from heat and let cool.

18. Let cool, slice and serve on a plate. Many times I eat a whole sausage, eliminating the need to cut it, which seems to be more enjoyable.

19.