1. It is best to choose the meat of the hind leg of the pig for the sausage.
2. Cut the pork into 2 cm square pieces.
3. Put the cut meat into the basin.
4. Add seasoning.
5. Stir well by hand.
6. Cover with plastic wrap and marinate for 24 hours.
7. Wash the casing with warm water to remove the salt particles on the surface.
8. Soak in warm water for more than 5 hours.
9. The soaked casing is then put on the tap to rinse the inner wall of the casing (the purpose of this is to lubricate the inner wall of the casing, so that it is easy to fill when filling).
10. Tools for enema.
11. Cut off the mouth of a croquette bottle, put the casing on it, and tie a knot on the other end of the casing.
12. Slowly stuff the marinated meat into the casing, being careful not to stuff it too tightly, so that the casing is easy to break.
13. While stuffing, push the meat down with your hands.
14. After the casing is full, tie a knot every 15 cm and tie it with a string.
15. The filled sausages should be hung in a cool and ventilated place to air dry (usually 4 to 7 days).
16. After cooling, put it in a fresh-keeping bag and put it in the freezer of the refrigerator. (Must be put in the freezer, it is easy to spoil and grow hair in the freezer)
17. Put it in the steamer when eating.
18. It is ready to be eaten when it is steamed and cooked.
