1. The pork is peeled and fat-to-lean ratio 3:7, sliced into thin slices and marinated for 2 hours with seasoning. I have always used the wide-flavor seasoning from Sichuan Hao Renjia.
2. The casing is soaked in water for half an hour and then rinsed with water
3. spare
4. Put the casing on the tube and tie a knot at the end of the casing
5. Put the meat into the mouth of the tube, and squeeze the meat into the casing with your hands while loading. Pay attention to loosen the casing properly and don't pack too much to avoid squeezing the casing.
6. Tie tightly with a rope at the seal after all is installed.
7. Blanch the whole sausage with water at about 70 degrees,
8. Use a rope to tie knots every one foot long, and use a needle to remove air from the sausage to prevent the meat from spoiling in the casing.
9. Hang it in a ventilated place for more than half a month before eating
Tips:Casings, tools, etc. can be purchased as a complete set of sausages, dried, packaged and stored in the freezer compartment of the refrigerator. When you want to eat, take it out in advance
