I. Materials

5 kg of skinless leg meat, 60-75 g of salt, 60-75 g of sugar, 50 g of high-alcohol liquor, 13 spices (or five-spice powder)/0/5-20 g of sausage casing.

Second, practice.

1. Wash the casing with clean water (fill the casing with water, wash the inside and check whether there are holes).

2. Cut the leg meat into diced nails.

3. Add salt to the diced meat.

4. add sugar.

5. Add white wine.

6. Add thirteen spices (or five spices powder) and mix well (marinate or pour directly).

7. Put the casing on the mouth of the enema machine and leave a little knot.

8. Fill the meat.

10. Poured sausages should be tied tightly with cotton thread at regular intervals.

1 1. Make some holes with a needle.

12, air-dried in a cool and ventilated place (the time varies depending on the temperature and weather) until it feels dry and hard by hand.