1

Prepare pork 10 pounds divided into large pieces with warm water to wash and drain (I use basically lean meat, if you like to eat a little bit of fat can be put 6 pounds of lean meat 3 pounds of pork), there is not too much fat inside, I do not like to eat too fat.

2

Ginger peeled according to the amount of meat weighed and ready to use, ginger sliced and then and shredded and then minced, than the strong flavor of ginger juice

3

Neck back meat tender, cut into thumb-sized square dices

4

Enteric coats bought as salt preservation, to be in advance with the water soak open, soft before using, and there is no salt particles will not be broken

5

After the integration of the above ingredients stirred and standby, salt sugar melt open better

6

Hands cleaned on the hurry to mix it, mixing while grasping and pinching, so that it into the flavor

7

Hand-cranked machine, wiped clean to start sets of intestinal coating, made a large funnel to facilitate the entry of meat

8

Good intestinal coating to irrigate up a lot of effort, or always broken, to be a few times to tie the mouth

9

filled, according to the length of the need to section tie rope, easy to dry

10

prepared a drying rack, specializing in sausage, drying when you choose to even points, to avoid bending unattractive and easy to break

11

North wind is very strong, the air drying of the two-week-old look, the door opened on the aroma of the nose, avoiding the sun, as the Outside the window, in addition to cats and birds harassment, focus not to rain and snow, the meat will be sour

12

This look can be eaten, this time the coincidence of cooler days, the time of 2 weeks is the shortest, otherwise a minimum of more than 3 weeks to eat.