Salt, pepper, (you can put more pepper) Chili powder, pepper powder, star anise, cinnamon,,, and other spices and high-alcohol liquor, preferably bulk liquor. The filled sausage is dried for two days, and then smoked. The sausage smoked with dry wood and poplar branches and leaves is more fragrant, and its method has been passed down to this day. China sausage can be stored for a long time without starch, and eaten after cooking. It is delicious, mellow and full-bodied, with a long aftertaste. It is far better than enema products from other countries. It is one of the traditional Chinese foods and enjoys a good reputation at home and abroad.
There are many kinds of materials for Sichuan homely flavor, mainly salt, pepper powder, Chili powder, sugar, cooking wine, pepper, monosodium glutamate chicken essence and so on. Sausages in the north have the original flavor, and the ingredients are simple, keeping the original flavor of meat, mainly lean meat, salt, sugar, white wine and monosodium glutamate chicken essence. Then take it to a place where there is a special enema outside. The manual cost of enema is not expensive. It is mainly the meat I bought and my own seasoning. It is safe to eat, and it is really genuine.
(e.g., oil, salt, monosodium glutamate, five spices, a small amount of white wine). However, there are other places where the taste is different. For example, Cantonese people prefer to eat sweet food, while Sichuanese prefer hemp and spicy food. In our place, we generally like to eat salty food (personally, thank you) to dry the filled sausage. When the sausage begins to shrink, we can use sawdust or cypress branches to smoke. On the one hand, it makes the water evaporate less, on the other hand, it makes the sausage more fragrant.