1. Prepare the marinade.
2. The fat to lean ratio is 3:7
3. Mix the fat with sugar and wine thoroughly.
4. Mix the lean meat with sugar and wine thoroughly.
5. Fatty meat and lean meat were marinated for more than 24 hours.
6. Mix the cured fat and lean meat together and add monosodium glutamate and spice powder. And add 700 grams of water and mix well.
7. Prepare the casing and enema.
8. Needle sticks are used for venting in the enema.
9. Filling sausages.
10. Filled sausages.
11. Tie the filled sausages into knots with cotton thread. Hang the cooler in a place connected to the Internet. It can be eaten after three weeks. (Steam over water for 25 minutes)
Tips:1.The fat-to-thin ratio is 3:7, and those who like to be thin can use 2:8.
2. Pickling the meat with sugar and wine can make the fat fat but not greasy and transparent.
3. Use a needle to puncture the meat sausage during filling to deflate the air.
4. The filled sausages are tied into 25 cm long sections with cotton thread.
5. Take 100 grams of spice powder as an example: 80 grams of star anise, 5 grams of cumin, 10 grams of cinnamon, and 5 grams of trinape to make powder.
