The ratio of 5 kilograms of Guangwei sausage is: "3, 3, 3, 3", that is, 5 kilograms of pork are marinated with 15 qian of refined salt, 15 qian of white sugar, 15 qian of fine soy sauce, and 15 qian of white wine. Of course, this is just the amount of basic ingredients. It can be increased appropriately according to everyone's taste and preference. Generally, it will only increase but not decrease.

Cantonese-style sausage is a traditional Han Chinese dish in Guangdong and belongs to Cantonese cuisine. This dish has the characteristics of beautiful appearance, bright color, mellow aroma, delicious flavor, thin skin and tender meat. The specific method of making Cantonese sausage is as follows:

Ingredients: pork, salt, sugar, strong liquor, chicken essence, white pepper, appropriate amount of cotton rope, and 1 mineral water bottle.

1. Wash and drain the pork, and remove the skin.

2. Cut the pork into thin slices with a knife, or into thin strips.

3. Put the cut pork into a large plate.

4. Prepare the seasonings for pickling Cantonese sausage: 200 grams of rock sugar powder, 100 grams of salt, 180 grams of high-strength liquor, 10 grams of chicken essence, 10 grams of white pepper, and 600 grams of pig intestines.

5. Add 100g salt, 200g rock sugar powder, 180g high-strength white wine, 10g chicken essence, and 10g white pepper into the pork, stir evenly and marinate for 3 hours.

6. Prepare a clean mineral water bottle, cut off the body of the mineral water bottle with a knife, leaving the mouth of the mineral water bottle, and the cotton rope needs to be prepared.

7. Use cotton rope to put the intestines over the mineral water mouth and tie them tightly. Also use cotton ropes to tie the mouth of the intestines tightly.

8. Wear disposable gloves, squeeze the pork into the intestines through the mouth of the tied mineral water bottle, squeeze the intestines and tie them tightly with cotton rope.

9. Prepare a toothpick, pierce it into the intestines to discharge excess air in the intestines, squeeze the pork in the intestines tightly with your hands, and tie it into small sections with cotton rope.

11. Tie the processed sausages with cotton rope and place them in a cool and ventilated place to dry. They will be ready to eat in about a month.

12. After drying, pinch the Cantonese-style sausage tightly with your hands to indicate that it is dry.

13. Pour an appropriate amount of water into the pot, put the sausage into the pot and cook for 30 minutes until cooked.

14. Take out the cooked sausage, slice it, place it on a plate and eat it. It is clean and delicious if you make it yourself.