1, the materials for making sausage are: 4,000 grams of pork hindquarter tips, 4 pickled sausage casings, 150 milliliters of high white wine, 60 grams of chili pepper, 60 grams of pepper, 100 grams of salt, 10 grams of five-spice powder, 30 milliliters of ginger, and 1 mineral water bottle.

2, pork washed and drained, cut into a centimeter square diced spare. Pickled sausage casing soaked in water for 10 minutes, and then repeatedly rubbed 3-4 times to wash off the surface salt, and finally replaced with water soak spare;

3, ginger washed and pressed with a garlic press ginger juice, the mineral water bottle along the mouth of the bottle side of the frying funnel shape;

4, diced meat add white wine, salt, sugar, chili pepper, pepper, ginger juice, wearing disposable gloves and turn the version evenly with your hands, and then stir in the same direction. Then stir along the same direction, until the meat began to stick out of the tendons;

5, will be washed after the sausage jacket set in the mouth of the water bottle, tied tightly with a line, or directly with a hand pinch, the other end of the sausage jacket with a line tied tightly to seal, or directly knot;

6, will be mixed with the meat mixture on the bottle, gently poked a few times with chopsticks, so that it fills the intestinal clothing until the intestinal clothing is filled with the meat filling;

7, will be filled with a sausage evenly divided into 3-4 parts, tied with cotton thread, and then use a needle in the sausage tied some small eyes;

8, good sausage hanging in the shade, avoid direct sunlight, let it dry naturally, and then steamed or boiled, or sliced fried vegetables can be.