Ingredients: Pork (the ratio of fat to thin is 3: 7) is the rear buttock of lean pigs raised by farmers themselves (local pork, pigs that never feed feed or hormone food).

Ingredients: Chili noodles, pepper powder, high-quality liquor, sugar, refined salt, casing, etc.

Steps:

1. Slice the pork, stir the auxiliary materials evenly according to a certain proportion, marinate for 2-3 hours, put the washed casing into the marinated meat for later use, fully compact the meat, tie it with a rope every 20 cm after filling, and finally punch holes on the outside of the intestine with a bamboo stick at equal intervals to release the air in the intestine. Put the sausage in a ventilated place to dry for 2-3 days, and dry the excess water.

2. Prepare sawdust surface, ignite cypress, press it out with sawdust surface, and finally hang the sausage on a pre-made bracket and smoke it in a sealed environment. The time is about one day.

How to eat: Add seasoning according to eating habits, steam, stir-fry and bake.