1. main ingreadient.
2. Five catties of pork filling, 40 grams of salt, 150 grams of sugar, and 25 grams of glucose. 250 grams of highly liquor. Appropriate amount of ginger, MSG and white pepper. Put it in a large basin.
3. Mix all the ingredients evenly and marinate for one to two hours.
4. Put the casing on the sausage stuffer.
5. Fill the casing with minced meat.
6. Divide the sections with a string and fasten them tightly.
7. Dry in a cool and ventilated place.
8. The dried sausage.
9. Wash the dried sausages and steam them. Let cool and eat.
10. Sausage.
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