Ingredients: 8 kg of pork loin, 0/00g of sugar/kloc-,30g of monosodium glutamate, 50g of salt, 80g of Erguotou, 50g of ginger juice and 20g of red yeast. Proper amount of fat intestines.

Exercise:

1. Scrape the pig intestines first, and be careful not to use scraping sections when scraping. There are packaged pig intestines in the market.

2. Cut the fresh ginger into fine grains, mash it, and then filter the ginger juice with emery cloth for later use.

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3. Wash and drain the pork, cut it into chunks slightly larger than the thumb, and put it in a stainless steel basin.

4. Then put all the ingredients into a big pot, stir well and marinate for one hour.

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5. Put the pig intestines on the joint of the enema device, put the meat stuffing into the machine, and after shaking slowly, the meat stuffing enters the pig intestines.

6. This step usually requires two people together. After washing, knot the intestines and tie them with a rope.

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7. Then tie it with a rope every 10 cm. After binding, wash the sausage with warm water.

8. After that, punch a hole in the sausage with a toothpick to release the air inside.

9. Hang the prepared sausage in a cool and ventilated place or in the sun for about 7- 10 days. When the dried skin is elastic, the sausage is basically ready.

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Making tips

1, sausage filling machines are generally available in the market, some small, some large, and some small are tens of dollars. If there is no machine, you can use a coke bottle instead of cutting the tail.

2. When drying sausages, be careful not to bask for too long, otherwise it will harden and taste bad.

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How to eat sausage

When eating, take out the sausage, wash it, steam it in a steamer or rice cooker, or fry it with garlic sprouts. It tastes delicious, too

Preservation method of sausage

After the sausage is cooked, you just need to put it in the quick-freezing room of the refrigerator and thaw it when you want to eat it. This preservation method can be preserved for 1-2 years.