Take 1 Jin of pork as an example:

3 Two-degree white wine (15 ml)

3 two sugars (15 g)

2 two salts (1 g)

2 two other auxiliary materials (4 g of ginger+3 g of five-spice powder+3 g of chicken essence) < p

2. Drifting: The diced lean meat is soaked in 1% salt water and stirred regularly, so as to accelerate the dissolution of blood and reduce the oxidation of finished products and make the color darker. After 2 hours, the decontaminated salt water is removed, and then it is soaked in salt water for 6-8 hours. Finally, it is rinsed and filtered. Wash the diced fat with boiling water, then wash it with cold water and dry it immediately.

3. Pickling: Mix the washed fat and diced lean meat, add seasoning in proportion and mix well, and pickle for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling.

4. preserved sausage: soak the salt and dried sausage in warm water for about 15 minutes, rinse it inside and outside after softening, and soak it in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of Cantonese sausage casing.

5. Put the Cantonese sausage casing on the funnel mouth (or the pipe mouth of the leather sausage machine) from one end. When it is put on the end, let out the air and tie it, then pour the diced meat, while filling the diced meat, release the casing from the mouth, tie the port after the whole casing is filled, and finally tie the wings according to the length of about 15cm and divide it into small sections.

6. air-drying: hang the stuffed Cantonese sausage in a ventilated place and air-dry it for about half a month. Pinch it with your fingers to make sure it is not obviously deformed. Can't be exposed to the sun, otherwise the fat meat will become stale and the lean meat will become darker.

7. Preservation: Keep it clean and free from dust, cover it with food bags, and do not hang upside down, which is dust-proof and breathable without mildew. Eating Cantonese sausage is delicious after steaming, cooling and slicing.