Hakka Sausage

Overview

Winter cured meat is especially fragrant!

Place the cut pork belly into a plate and add all the ingredients
Mix well
Cover with plastic wrap and marinate for a day
Wash off the salt particles on the surface with warm water, soak in warm water for 5 hours, put the soaked casing on the faucet and rinse the inner wall of the casing (the purpose of this is to lubricate the inner wall of the casing, making it easier to stuff the meat).
Enema tools
Cut off the mouth of a croquette bottle, put the casing on it, and tie a knot at the other end of the casing
Slowly stuff the marinated meat into the casing. Be careful not to stuff it too tightly, otherwise the casing will break easily.
While stuffing, push the meat down with your hands
After the casing is filled, tie a knot every 15 centimeters or so and tie it with string.
Hang the prepared Hakka sausages to dry
This is Hakka sausage that has been dried for three days
The sausage is out!