Material preparation: 8500g of pork leg, 5m of pork casing, 280g of salt, 80g of pepper powder, 350g of high-alcohol liquor, 20g of black pepper powder, 0/0g of monascus powder/kloc-,50ml of soy sauce, 30g of Chili powder, etc.

1, prepare fresh pork leg.

2. Wash and peel the pork and cut it into thick and thin chopsticks.

3. Mix the fat and thin evenly.

Step 4 add salt.

5. Pour in Chili powder.

6. Add black pepper.

7. Add pepper.

8. Add red rice noodles.

9. Add highly alcoholic liquor.

10, pour in soy sauce.

1 1. Mix well and marinate 1 hour.

12. Wash the salted pig casing under running water and check whether it is damaged.

13, put the washed casing gently on the enema.

14, a section of casing is knotted.

15. Put the pickled pork into the mixing barrel of the noodle maker and cover it.

16. Start the noodle machine and pour the pork into the casing at a uniform speed.

17. Put the filled sausage on the flat for several hours, and tie the sausage into several sections with pure cotton thread.

18, hanging in a cool and dry place until the casing is drained. Use a steel needle or toothpick to make irregular holes on the surface of the casing to help exhaust.

19. After drying in the shade for a day, dry the sausage in the sun until it is wrinkled. Squeeze it dry but not hard, and then store it in the refrigerator. Spicy sausage is ready.