1. Rinse the bought casing with clear water several times to remove the salt, and then soak it in clear water half an hour in advance (be sure to rinse it with cold water, soak it in cold water, and never use hot water, otherwise it will be useless); Wash and peel lean meat (Jingzhou people like to eat hindquarters), wash and cut into pieces, as long as the pieces are slightly smaller. If they are too big, the meat is not easy to taste.

2. Put the cut pork into a large pot, weigh out all the seasonings in the auxiliary materials with a scale (generally: 10 kg of pork, two and a half pieces of salt, seven ounces of ginger, half a catty of sugar, pour in a small amount of white wine and stuff! ) If your mouth is weak, you can adjust the amount of salt to one or two. If you don't like to eat too much wine, you can adjust the amount of wine to three or two. Do not move other component ratios.

3, stir evenly by hand, be sure to stir evenly, easy to taste, put aside first.

4. If you use an enema machine, you need at least two people to cooperate. If you fill in less, you don't need that machine, just one person. When you are alone, you should prepare a funnel, put the casing on the funnel, and slowly fill the meat from the funnel. This is really a skill.

5. When filling, first put the casing at the exit of the machine and put it all in. The speed should be even, and then not too fast. If it is too fast, the sausage will not be full, so it is really a technical job.

6. Don't fill all your shells. At the end of filling, there will be some casings left, because there is no segmentation yet, but I will teach you a more convenient method. Just twist the enema directly there, don't use too much force. If it is broken, it will be in trouble.

7. Hang the sausage on the drying rack, hang it in a ventilated place on the balcony, dry it for ten and a half months, pick it when it is dry, put it in the freezer of the ice box, freeze it, and take it out of the refrigerator when you eat it later.