Ingredients and preparation methods of stuffed meat sausage:

Main ingredients: 150g salt.

Accessories: 45g Shisanxiang, 200g chili powder, 50g pepper powder, 200ml white wine, 50g sugar.

Steps:

1. Fry the dried chilies over low heat until they change color, let cool, and grind into chili powder with a food processor.

2. Stir-fry the Sichuan peppercorns over low heat until they change color, let cool, and grind into Sichuan peppercorns powder with a food processor.

3. One pack of Thirteen Fragrance Powder.

4. Take one package of salted casings, wash off the salt, and soak in water for ten minutes.

5. Ten pounds of pork with a fat-to-lean ratio of 2:8, cut into slightly thick slices.

6. Add a 45g pack of thirteen spice powder, 200g chili powder, 50g pepper powder, 250g salt, 200g white wine, and 50g white sugar to the meat, mix well, and marinate for 4 hours.

7. Put the casing on the enema tool, stuff the pork into it, and pierce the casing while filling it to prevent the casing from being burst.

8. After filling a section, tie it with cotton thread and divide it into sausages.