Cooking Steps

1. 

   Step1:Peel and wash the meat. Cut into pieces. But don't cut it too small. It's too thin. Otherwise, it will be cooked well. When it is cut, it is not easy to be sliced and scattered.

2. 

   Step2:Marinate the cut meat with the spare seasoning for 15 to 20 minutes. Pour into the cleaned small intestine. When filling, put some hot water into the small intestine. It's easy to pour meat and the small intestine won't knot.

3. 

   Step3:Divide the filled sausage into sections with ropes. It's about 15 cm long. Hang the sausages with I use a coat hanger. Remember to nail the sausage with toothpick after hanging. It is convenient for saltwater to flow out and dry. Put it on the airy and dry balcony and let it dry for about a week.

4. 

   Step4:Wash the dried sausages. Cook them in white water for 20 minutes. When they are not very hot, cut them and put them on the table.