<p class="ql-block">The first step in making the meat is to fatten the meat now, then wash and cut it into slices, and then stir it into minced meat.</p> <p class="ql-block">The second step is pickling, and the third step is filling and shaping.</p> <p class="ql-block">The fourth step is to dry for at least 24 hours, and the fifth step is to smoke for at least 72 hours.</p> <p class="ql-block">Finally, the sausage can be left for 24 to 25 years, and it is the best tasting time, so it can be eaten.</p>