1. Wash the pork, drain the water, and cut into 1 cm square cubes for later use. Soak the pickled casings in clean water for 10 minutes, then rub them repeatedly 3-4 times to wash off the salt on the surface, and finally soak them in clean water for later use.

2. Wash the ginger and use a garlic press to squeeze out the ginger juice. Fry the mineral water bottle along the mouth of the bottle into a funnel shape.

3. Add white wine, salt, sugar, chili powder, Sichuan peppercorn powder, and ginger juice to the diced meat. Wear disposable gloves and flip evenly with your hands, then stir in the same direction until the meat begins to boil. Adhesion and tendons.

4. Put the washed casing on the mouth of the water bottle, tie it tightly with a thread, or pinch it tightly with your hands, and tie the other end of the casing tightly with a thread, or tie it directly with a knot.

5. Put the mixed meat filling in the bottle, poke it lightly with chopsticks a few times, and fill it into the casing until the casing is filled with meat filling.

6. Divide the stuffed sausage into 3-4 equal parts, tie it tightly with cotton thread, and then use a needle to poke some small holes in the sausage.

7. Place all the sausages in an idle house, preferably unoccupied, otherwise the smoke will affect normal life. It is best to use sawdust from fresh trees. Generally, there are a lot of sawdust in furniture factories or lumber factories, so you can Recycle and recycle. Do not smoke with pine wood, which will affect the taste. The time is usually one month. Don't be anxious when you start smoking. Smoke it in the morning and evening. Try to minimize open flame smoking. This consumes firewood. Don't hang the sausages too low. Don't hang them too low. at 1.5M.

8. There are many oily smoke stains on the surface of smoked sausages. Clean them with dish soap when eating. When cooking, put a section on top and the rice will be fragrant.