1. Put the fatty meat in a basin, add boiling water to soak the meat, and let it cool.
2. Remove the meat and cut into small cubes.
3. Add white wine and sugar and marinate for 12-20 hours.
4. Marinate the fat and make lean meat
5. Diced lean meat
6. Mix fat and lean meat
7. Add the rest of the seasoning
8. Stir well and marinate for an hour.
9. Soak the casing in warm water to soften
10. Fill the meat into the casing with an enema
11. Pierce the hole with a toothpick to expel the air in the casing.
12. Sections, hang out to dry out in the shade, do not hang in direct sunlight. It can be put away until there is no water in the intestines. Store frozen.
13. Let it dry to this level. I air-dried it with an air dryer, and it takes 20 hours at 50 degrees.
14. The dried intestines can be steamed for 40 minutes after using medium-high heat. Let it cool slightly, and slice it.
