2. Wash the dried sausage, put it in the pot and add appropriate amount of water. Turn down the fire when it boils. The sausage will be ready in about 20 minutes. After cooking, take out the sausage and put it in a bowl. Slice before eating.

3. Sausages use very old food production and meat preservation techniques to chop animal meat into strips, and then pour them into casings to make long cylindrical tubular foods. Sausages are made of small casings (or large casings) of pigs or sheep, which are filled with seasoned meat. There are many kinds of sausages in China with a long history, which are mainly divided into Sichuan sausages and Guangdong sausages. The main difference is that Cantonese food is sweet and Sichuan food is spicy.