Tools/raw materials: 3000g of pork leg, 70g of salt, 30g of pepper powder, 50g of sugar, 30g of Chili powder, 0g of white pepper powder10g of white wine100g, 30g of soy sauce and 3g of red yeast powder.

1, prepare a pork leg.

2. Remove the upper skin.

3. Cut the pork leg, fat meat and lean meat separately.

4. Add the listed seasonings, mix well and marinate for 2-4 hours.

5, the casing soaked in water in advance, and finally soaked in wine to taste. In fact, casings can be processed now, and the taste is almost zero.

6, blow the casing open, so that on the one hand, check whether there is a hole, on the other hand, it is easy to cover the enema tube.

7. Put the marinated meat into the enema machine and pour it one by one.

8. After the sausage is filled, puncture the exhaust to make the sausage evenly compacted.

9. Then tie a knot with cotton thread one by one, with arbitrary length.

10, dry on the balcony until it feels slightly dry.