1. The pork I chose is seven-point lean and three-point fat. The selected meat is ground into meat fillings. It can also be minced meat or minced meat according to personal preference.
2. Put all the condiments into the minced meat and stir. I didn’t write the amount on the ingredient list because everyone makes different amounts, so everyone should consider the appropriate amount.
3. Stir well and add sesame oil for strength
4. Soaked casings in advance (I washed them and soaked them in wine for five minutes and then filled them.
5. Filled sausages, remember not to fill too much
6. Tie up with cotton thread, length according to personal preference
7. Hang it in the shade and let it dry until the skin has no moisture. I let it dry for two days~ I made a few small holes before cooking to prevent it from popping. After it’s cooked, it’s delicious.
