1. Put pork liver slices into the basin for later use
2. Soak the casing in clean water and wash it for later use
3. Put the salt, white wine, and light soy sauce in the meat bowl and mix well. Don’t have too much light soy sauce. The white wine must be above 45 degrees. I chose the farm’s own 50 degrees.
4. Cut one-third of the beverage bottle, and put one end of the casing into the mouth of the bottle to prepare the enema
5. Stuff the mixed meat into the intestines, so be patient
6. Fill it as tightly as possible, and use a toothpick to deflate where there is gas that will not burst.
7. After the sausage is filled, tie it with white rope in sections
8. It’s finally filled, and it’s left in the sun for two weeks. When the oil comes out, you can take it and eat it.
9. Take a slice of sausage and eat it steamed or fried.
Tips:Some people do not need to eat pork liver. The forelegs of pork are more tender and fatter. The wine must be a high-quality wine. The more fragrant the sausages, and the smell is removed. This is Cantonese style, don’t like it, don’t spray ☺☺
