Pork belly 5 kg cooked tangerine peel 3.5 g octagonal 3 g cinnamon 2.5 g cardamom 1.5 g cooked pepper powder 7 g.

condiments

Ginger 25g sugar 75g salt 75g liquor 75ml Chili powder 15g chicken essence 5g.

Practice of dried tangerine peel sausage

First, the pork belly is cleaned, drained, and then minced with a meat grinder for later use.

Put all the above ingredients into pork granules, stir well and marinate for 10 minutes for later use. Then put the casing on the casing tube and pour the mixed pork into the oak minced meat enema machine. After the sausage is filled, the thread and rope are tied evenly according to the knot (the thread and knot pass through the sausage to facilitate the hook).

Then deflate the sausage with a needle.

Then put it in the sun for 3-5 days and you can eat it.