Ingredients: pork 1000g, starch 150g, red rice 3g, 2 egg whites, appropriate amount of white wine, casing 1. Peel and chop the half-fat and half-thin front leg meat, add starch, egg whites and red rice slurry and stir evenly. 2. Wash the casing to remove salt, soak it in warm water for 15 minutes, then spread water with a funnel to wash the inside of the casing, and then soak it in Chinese liquor for 10 minutes after washing. 3. Put minced meat in a paper bag. 4. Fill the casing with meat and tie it with a rope of appropriate length. 5. After filling it out, let it dry for an hour or two, and the skin will be slightly dry. Each sausage is punctured and deflated with a toothpick, then cooked and frozen in the refrigerator.