The materials prepared in advance are: 2800 grams of pork, 70 grams of sugar, 30 grams of salt, 24 grams of monosodium glutamate, 80 grams of high-alcohol liquor, 50 grams of ginger juice, and 0/8 gram of monascus powder/kloc-.

1, step one, wash the casing and soak it in water for 60 minutes.

2. Then cut the prepared fresh ginger and mash it with a cooking machine.

3. Filter the juice with gauze for later use, as shown in the figure below.

4. Cut the meat and put it aside.

5. Add all the raw materials.

6. Grab it evenly.

7. You can fry a little meat, which tastes salty.

8. Cover the sleeve on the tool and fasten the tail.

9. Stuff the meat into the casing.

10, all stuffed into casing.

1 1. Tie it to the required length with a rope.

12. Punch holes with a needle.

13, hanging for one week.

14. Take it down, cut it with scissors in the refrigerator and keep it frozen. That's it.