1, first bubble sausage generally need to soak 3-5 hours, if you want to do tomorrow, you can soak tonight, sausage elasticity will be better.

2, according to the package on the proportion of ingredients into the general household salt, sugar, soy sauce and other seasonings, add air-dried sausage seasoning, this time with the Shiyitang 2 seasoning mix well.

3, for curing, 1-2 hours later, into the casing, the casing first set in the enema, into the cured meat, pay attention to the filling time is not too fast, or easy to get into the gas, the meat should not be filled with too much solid, filling eight or nine minutes full can be.

4, after irrigation can dry two or three days before steaming, drying time is not absolute, according to the production of the weather temperature to determine the length of drying time. Steam before the intestinal body with a toothpick eye, steam 20 minutes, beef to extend the steaming time, steam can be eaten, need to hang dry again to continue to air-dry, only to have become slightly hard, eat more chewy.