1. Stick the meat filling.
2. The temperature of the meat is lower than 8℃;
3. Enema, fill it quantitatively with 8-10 casings. The casings must be left one-third empty to prevent them from boiling. intestinal. ;
4. Dry at 75°C for 30-40 minutes;
5. Enema with the water temperature reaching 90°C and keep at 78-85°C for 30 minutes;
6. Cool to normal temperature and finished product.