Enema for New Year's Goods
1.
Weigh the seasoning materials for later use;
2.
Wash the pork and set aside;
3.
Turn over the casing with chopsticks and use the back of a knife to remove the dirt, then rub it with flour, and finally wash it with salt, soak it in clean water for later use;
4.
Cut the meat into chunks, which can be cut into small cubes of 1cm square or into long strips of 2*1cm.
5.
Add seasonings to the meat and mix well;
6.
Take a plastic bottle of mineral water, and cut off the body with the bell mouth on the bottle and set aside;
7.
The casing is taken 1 meter at a time, and then knotted at the end;
8.
Put the other end of the casing around the mouth of the plastic bottle, and tie it with a rope to prevent it from slipping off the mouth of the bottle;
9.
Use chopsticks to pick up the meat strips and stuff them into the mouth of the plastic bottle;
10.
Push the meat into the casing down by hand. When it is almost full, squeeze the casing with your hands to make the meat tight, and tie it with cotton rope at intervals of 10cm;
11.
Finally, pull out the mouth of the casing from the mouth of the plastic bottle and then tie it tightly with a cotton rope to seal it;
12.
Use a toothpick to poke small holes in the enema;
13.
Put the intestines on the southern balcony and hang them in the sun. It can be done in 4 or 5 days in the sun. If it takes longer on a cloudy day, the intestines are tightened when exposed to the outside, and you can pinch them in a very hard state. , The dried sausages can be stored in the refrigerator or placed in a cardboard box in a cool place.
