1. Main ingredients: five jin pork, three meters casings; Accessories: 60g salt, 8g sugar, 8g pepper powder, 50g pepper powder, 8g thirteen spices, 30g high alcohol, and a little vitamin.
2. Clean the casings with water several times, and then soak them in water with onions, ginger and cooking wine.
3. Clean the pork with clean water, peel it and cut it into thicker slices. Cut the fat and lean meat separately.
4. First, add the salt into the pork slices, grasp and knead them evenly, then add the high level white wine and mix them well, then add the pepper powder, pepper powder, sugar, thirteen spices, vitamin c, sesame oil, mix them again by hand for several times, and put them into the refrigerator to refrigerate for about an hour.
5. The next step is simple. After the pork is cured, put the casing on the mold, and then put the cured meat into the casing from the mold until the casing is full (the casing should be filled tightly so that it will not spread during later cooking).
6. Then divide the sausage into small sections and tie them with cotton thread.
7. Finally, add water to the pot, put the sausage into hot water, blanch it for ten seconds, and then hang it in a ventilated place to dry. In the process of drying, if there is gas in the sausage, use a toothpick to poke the hole to deflate, until the sausage is dry and hard, the work will be finished perfectly.