Cooking Steps

1. 

   Step1:Weigh all the powders and mix them wel

2. 

   Step2:About 5kg of meat is chopped (minced meat, minced meat and shredded meat are OK). I think the hind leg meat is better. The proportion of fat and thin is according to personal preference. It is suggested to be six or seven parts thin and three or four parts fat.

3. 

   Step3:Mix the flour, soy sauce and white wine into the minced meat. Stir well by hand and set aside.

4. 

   Step4:Find a drink bottle and cut it as shown in the picture. Put the casings on your head. Start stuffing the meat. Squeeze the meat down with your hands when filling a section. Otherwise, the casings will burst easily.

5. 

   Step5:Fill it to the right length. Tie the two ends and cut them. If you find air bubbles in your intestines, prick them with a toothpick.

6. 

   Step6:It will take at least three or five days to dry in the shade on the shelf after all irrigation. It can be sliced, fried, steamed and eaten.