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.