Cooking Steps

1. 

   Step1:Cut pork into strips. Add white wine, glucose, salt, chili powder, pepper powder, chicken essence. Mix wel

2. 

   Step2:Marinate for more than one hou

3. 

   Step3:Clean the small intestine of the pig bough

4. 

   Step4:Put it on a sausage tub

5. 

   Step5:End tied with rop

6. 

   Step6:Stuffed with freshly marinated mea

7. 

   Step7:During the filling process, the needle should be continuously deflate

8. 

   Step8:Tie into sections of the same lengt

9. 

   Step9:Continue to deflate. Knead evenl

10. 

    Step10:Tie with a thicker rop

11. 

    Step11:All tied u

12. 

    Step12:Wipe the sausage with a towel wet with boiling water. Hang it with a bamboo pole. Leave in a cool and ventilated place for two day

13. 

    Step13:Then send it to the smoky place for drying and colorin

14. 

    Step14:Sausages taste best after a week of smoking.