Ingredients: 5 kg of pork hind leg, 2 bags of casing, 0/50 g of white sugar/kloc-,80 ml of high-alcohol liquor, 90 g of salt, 25 g of thirteen spices and 50 g of delicious food. Cut the pork into 2cm square pieces, put them into a pot, add thirteen spices, delicious food, salt and white sugar, then pour the white wine, mix the seasoning evenly, grab and mix the pork well; Spread plastic wrap and marinate in the shade for 24 hours; Washing salt particles on the surface of the casing with warm water and soaking in warm water for more than 5 hours; Put the soaked casing on the faucet and wash the inner wall of the casing.

Tie one end of the casing with cotton thread, cut out the bottle mouth of a cola cake, put the casing on the bottle mouth, and stuff the salted meat into the casing; The filled sausage is tied with cotton thread every15cm; Dry the filled sausage in a ventilated and cool place for about 5 to 7 days. Put the dried sausage into a fresh-keeping bag and refrigerate it in the refrigerator. When eating, you can take it out and put it in a steamer and steam it on medium heat for 15 minutes.