1. The casing is ready.
2. Wash and blow to see if there is any cracks.
3. Add salt and sugar to the meat slices.
4. Add cooking wine MSG.
5. Add red yeast rice powder.
6. Add orange zest.
7. Mix well and marinate for 30 minutes.
8. After pickling, remove the orange peel.
9. Then tie the end of the casing and put the other end around the mouth of the beverage bottle.
10. Add meat slices to it and press it down with chopsticks.
11. After all the meat slices are loaded, the sausage will be tightened with a rope according to the length you like.
12. Use a toothpick to poke small holes on the surface of each section of sausage to allow the moisture to dry faster.
13. Then hang it in a ventilated place for more than 20 days before eating.
Tips:Modulate the taste of the sausage, according to your preference. It tastes better when air-dried for 30 days.
