Ingredients: pork, casing

Accessories: white wine, spiced powder, ginger, chicken essence and salt.

1, the pork bought must be peeled and soaked in clear water for more than half an hour, and the taste of the drained blood is corrected. Take it out and hang it to dry, and control the moisture.

2. The purchased casing should be softened in advance. You'd better buy a hand-cranked sausage filling machine. It's not expensive, and it's much more convenient to make sausages.

3. All the meat is cut into small pieces of appropriate size, which is convenient to be mashed in the enema machine.

4. Prepare seasoning, which determines the flavor of sausage. The formula ratio can be summarized as 33,265,438+0: 3 sugar and wine, 2 salt, 65,438+0 auxiliary materials, 3 liang of white wine above 50 degrees, 30g of spiced powder, 40g of ginger and 30g of chicken essence to make it more fragrant.

It takes more than two people to put the meat stuffing into the machine to squeeze out the sausage. Tie the prepared sausages with cotton thread and hang them to dry.