The enema tutorial is as follows:

1. Prepare the main ingredients: 2500g pork, auxiliary ingredients: 80g strong white wine, 80g white sugar, 50g salt, 15g allspice, 30g soy sauce, 25g chicken essence.

2. Wash the pork, peel it, and cut it into small pieces of 1-2 cm square.

3. Add white wine, sugar, salt, and five-spice powder, mix the seasonings and meat pieces evenly, cover with plastic wrap, and marinate for 24 hours to enhance the flavor.

4. Soak the casings in warm water for more than 5 hours, then put the soaked casings on the faucet and rinse the inner wall.

5. Put the casing on the sausage stuffer, slowly stuff the marinated meat into the casing, tie a knot every 15 cm or so, tie it with a string, and hang the stuffed sausage on the casing. Just hang it up.

Stuffed sausage is one of the traditional famous dishes of the Han people in Beijing and a popular street snack loved by Beijingers. Stuffed sausages began to spread in the Ming Dynasty. "Hundred Songs of Food in the Ancient Capital" mentions fried sausages: "Pig intestines are fried in red powder for a while, and they are delicious with spicy garlic and salty salt. The smell of rotten oil is the same as that of cured meat, and it is also delicious when chewed by butchers. Pity." There were often vendors selling this food on the streets of old Beijing.

When eating stuffed sausage, you must add garlic sauce. The secret to the meaty flavor of stuffed sausages lies in the garlic sauce. There are also techniques to making garlic sauce. Put the garlic cloves in a bowl, sprinkle with a little salt, mash them with a wooden garlic mallet, and then stir them with cold water. Note that the garlic must be mashed, not cut or beaten with a knife. You must use cold boiled water, because when the water is hot, it will smell like garlic. In addition, add salt before pounding the garlic so that the garlic will not jump around.