1. Main and auxiliary materials: pork, casing
2. Wash the pork, dice, and chop.
3. Add chicken powder, salt, pepper, white wine, sugar, oyster sauce, dark soy sauce, and stir well.
4. Put the foamed casing into the funnel of the enema
5. Pork poaching
6. Tie up with cotton rope every other segment
7. Place it on a well-lit balcony to dry for about a week and serve
Tips:After drying, it can be steamed and stored in the refrigerator.
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