The Unforgettable Taste-sausage-sichuan Flavor
1.
Soak the meat for 2 hours, then pour out the blood
2.
Wash the casing to remove the salt, soak for 6 hours
3.
Cut the meat into small pieces (about 1~2cm in size)
4.
Add seasonings and marinate for about 1 to 2 hours
5.
The casing is put on the funnel
6.
Stuff meat with chopsticks
7.
Stuff the meat in, then poke holes where there is a lot of gas
8.
Then squeeze it with your hands, don’t squeeze too hard, it will break
9.
You can use a needle or a toothpick to poke the hole
10.
Tie tightly with a thread according to the length you want, and then fill the next section
11.
Hang it in a cool place without sun for 1 to 2 weeks and you can eat it