For fresh meat, it is best to choose the meat from the front and back elbows, because the meat in these two places is lean and tight. The best ratio of lean meat to fat meat is 8:2. Otherwise, there will be too much fat and greasy meat, and too much lean meat. The intestines will become hard after being dried, which will affect the taste of the food.

The basic ingredients include pork, salt, monosodium glutamate, sugar, allspice, cooking wine, soy sauce and other seasonings. Qingdao people like to eat soy sauce with a strong flavor, so you can add more when making enema. Oyster sauce and other delicious flavors are an important "weapon" to improve the freshness of enema. When the weather is not too cold, add more high-strength liquor to preserve the quality.

Wash the pig small intestines and the pig casings with warm water. Tie one end of the casing tightly with cotton thread, put the other end into a bamboo tube (or a simple funnel cut from a plastic bottle), and pour the marinated meat slices into the casing from the mouth of the tube until it is full. While filling, use a needle to poke a few small holes in the swollen casing to allow air to escape and prevent the casing from bursting. After filling, tie a section with cotton thread and divide it into sections of sausage.

Air-drying is very important for enema. In addition to having all the materials in place, air-drying is also an extremely important step. Generally speaking, if the north wind is strong and the enema is blown by the wind for 5 to 7 days, the softness and hardness will be the best.

It is best to put it in a plastic bag when putting it in the refrigerator, because the refrigerator 'absorbs water' and the enema is already dry. If it is 'absorbed' again, it will become hard and the taste will be bad.

In addition to Qingdao, sausage filling in winter is also popular in Laiwu, Shandong.