1. Ingredients: 700 grams of pork, 105 grams of starch.

2. Accessories: 2 tablespoons of cooking wine, 1 teaspoon of MSG, 15-18 grams of salt, 1 pinch of pepper, 1 aniseed, 3 bay leaves, 25 grams of ginger, 60 grams of garlic, green onions 1 large tree, 2.5~3 grams of five-spice powder, 50 grams of sesame oil, 105 grams of water, 2 meters of pickled casings.

3. Soak the casings in warm water, then fill them with water from the faucet and rinse them 2-3 times.

4. Chop the pork into minced meat and set aside.

5. Add 105g of corn starch to 105g of water to dissolve

6. Add minced onion, ginger, garlic, five-spice powder, MSG and cooking wine to the meat filling, stir evenly, if there is a lot of meat filling, you can use your hands directly Stir, add sesame oil and salt, continue to stir evenly, and finally pour in the dissolved water starch, and continue to stir evenly.

7. Filling. After filling, tie with string every 20 cm or so, or twist directly into sections by hand.

8. Let it dry in a cool place for about 20 hours. It will be ok if you see wrinkles on the skin.

9. Add enough water to cover the garlic sausage in the pot, then add the peppercorns, aniseed, and bay leaves. When the temperature reaches about 80 degrees, gently add the garlic sausage. Maintain this temperature and use a toothpick to pick out the garlic. Poke some small holes on the intestines to prevent them from exploding. Boil them for about 40 minutes. Take them out and let them dry to remove the water. Then you can enjoy them. If you can't eat it, you can put it in the refrigerator.