1. Method 1

Ingredients: six pounds of pork, one section of casing, and two bags of marinated meat.

Marinate the cut pieces of meat with marinade for about half an hour. The marinade is Shuanghui’s spicy flavor. Soak the casings half an hour in advance, put the casings on the meat grinder, and prepare some rope (the rope used for sewing clothes will do). Be sure to hold it with your hands when filling. After filling, tie up the remaining sections one by one, decide the length yourself, and then steam them in a pot for about 20 minutes until they are cooked.

2. Method 2

Ingredients: 800 grams of pork, appropriate amount of enema, appropriate amount of white wine, 2 teaspoons of salt, one teaspoon of white sugar, one tablespoon of thirteen spices, and one small amount of ginger powder spoon, cornstarch, a small spoonful of pepper, and an appropriate amount of red yeast powder.

The pork is ready to be cut into pieces. Use a meat grinder to mince the meat. Pour in white wine and stir briefly. Add white sugar and thirteen spices. Continue to add salt, ginger powder, starch and red yeast rice. Put the powder in and start stirring. You can evenly mix it with your hands. Clean the enema. After soaking the enema, install the enema on the enema machine. Start stuffing the meat and hang it to dry overnight. Then put it into a boiling water pot and cook it the next day.

3. Method 3

Ingredients: 1000g pig intestine, 1000g glutinous rice, 150g mushrooms, 100g shrimp, 150g peanuts, 300g bacon or sausage.

Wash the glutinous rice, soak in water for 30 minutes and drain. Sprinkle the pig intestines with cornstarch, wash well, turn over and repeat again before draining. Soak the peanuts in boiling water and peel them. Chop the bacon, mushrooms and dried shrimps. Together with the glutinous rice, add salt, monosodium glutamate and five-spice powder and stir evenly. Put all the above ingredients into the large intestine, tie both ends and put it in a pot with cold water. Bring to a boil over medium heat, then reduce to medium to low heat and simmer for 40 minutes. Turn off the heat and wait until it is warm and no longer scalding. Remove and drain. Just slice and eat the glutinous rice sausage while it is still warm.