1, selection and processing: choose the best fresh frozen pork leg, 70% lean meat, 30% fat, 28-30 mm in diameter dry sausage casings 2-2.4 pounds, food coloring and small twine, remove the sinews of the meat, separate the fat and lean meat, lean meat cut into 10-12 mm, fat meat cut into 9 -10 mm small pieces, with 35 ℃ warm water to wash off the surface oil stains, debris, etc., so that the meat is dry. 2, ingredients (calculated on the basis of 100 pounds of raw meat): 2-3 pounds of light soy sauce, 2.8-3 pounds of refined salt, 9-10 pounds of sugar, more than 50 degrees of white wine 3-4 pounds. 3, mixing and enema: will be ready to join the proportion of meat ingredients and water, mix well to be enema. Irrigation will be washed before the sausage, filled with a sausage after the sausage, about 7 inches for a cut (the length of each pair of sausage), tied with watercress rope, and then tied with twine in the middle of two watercress knots (after cutting the watercress, the intestines to make the pairs of shapes). Then use a needle to expel gas and excess water from the intestines. Wash the grease and residual liquid on the surface of the body with water to keep the intestines clean and clear. 4, cool sun and baking: intestines filled, hung up with bamboo poles, set up in the sunshine shed, the use of sunshine after 3 hours, with 50-52 ℃ baking for 24 hours, if the sausage is too thick, can be appropriate to extend the baking time. I suggest that the sun two to three days is better, remember not to make the sausage in the production period to touch the water, the rain should be taken into the place where it is not wet Oh

.