Tools/materials: 10 kg foreleg pork, casing, Chili noodles, pepper noodles, chicken essence, white sugar, thirteen spices, salt, 50g high-alcohol liquor, cotton rope and toothpick.

1, prepare 10 kg foreleg pork, with three parts fat and seven parts thin. The ratio of fat to thin meat can be based on your own preferences, and it's okay to put all the thin ones. The casings can be made of sheep intestines or industrial casings bought and soaked in water.

2. Add120g pepper noodles, 35g pepper noodles, 20g chicken essence, 30g white sugar, 25g shisanxiang, and130g salt into the pot, and all the seasonings are put together and stirred evenly.

3, the pot should be bigger, and it is easy to stir. Stir the seasoning evenly, mix it with the meat, stir it evenly, and then pour 50 grams of high-alcohol liquor and mix it thoroughly.

4. Put the casing on the tube of the enema machine, stick the casing head to death, start enema, fill it in sections, tie it with cotton rope, and stick it with a toothpick if there are pores.

5. Finished product drawing.