Sausages should be dried in the sun, but not too dry. If they are too dry, they taste bad. After the sausage is cooked, put it in a basin for a day, and then hang it to dry. When drying, it depends on where the bubbles are. Stick them with a toothpick to let the air out. Seeing the wrinkles on the surface of the sausage after it was dried, I pinched it with my hand to see if it was still soft or soft before it was dried.

Practice of air-dried sausage

Stir pork into small strips or shreds, add white pepper, black pepper, spiced powder, pepper powder, chicken essence, sugar, high-alcohol liquor and soy sauce, mix well and marinate for one hour.

Soak the pig casing in water for more than half an hour in advance and string it on the enema machine. Pickled canned pork is put in the casing, twisted into the length you like, hung in a cool and ventilated place, and can be eaten one after another after more than a week. The drier, the better.