Cooking Steps

1. 

   Step1:Cut the pork into strips. I can't buy a single fat meat, so the best way to make it out of five flowers is to cut it straight into thin strips. Diced fat meat

2. 

   Step2:Cut meat and salt 15g, white sugar 75g and sorghum 50g, mix well and marinate for 12 hours to make liquor with high alcohol degree. Fen Liquor with fragrance is more used

3. 

   Step3:Use a funnel to pour the cured meat into the casing. For more details on the enema method, please refer to the earliest one - homemade sausage

4. 

   Step4:Smooth the meat down to prevent the casing from burstin

5. 

   Step5:After filling, tie it into a knot with cotton rope. Use a needle to make a hole on the surface and beat out bubbles

6. 

   Step6:Hang it up. Dry it in a cool and ventilated place for about 710 days, and then cook it in any way before eating. If you don't eat it for a while, it can be frozen

7. 

   Step7:This is the effect picture of slices after steaming. About 2030 minutes after steamin

8. 

   Step8:Finished product

9. 

   Step9:Close up of steamed finished slices

10. 

    Step10:Close up of steamed finished slices