Chop the pig into small pieces, add auxiliary materials and seasonings, stir well, let it stand for three to five hours, and stir several times in the middle to make the meat fully and evenly taste.

2. Wash and dry the pig small intestine.

3. Put the small intestine on the bamboo tube, put the pork into the small intestine, and separate the sausages with a rope about one foot long.

4. The packaged sausage is hung on a pole, smoked with bacon for a few days, and hung on the wall to dry, usually more than 10 days.