If you're having the butcher grind the pork, ask them not to grind it too fine. The meat should have a bit of texture with some small chunks remaining.

If you prefer to cut the meat by hand, slice the pork into small cubes or thin slices, making sure they are uniform in size to ensure even seasoning and drying.

Place the cut or ground pork in a large mixing bowl.

Add 100g salt, 100g chicken bouillon powder, 300g sugar, 160g white liquor, and 8g of red yeast rice powder (optional) to the pork.

Mix the ingredients thoroughly with your hands, kneading the meat slightly to help the seasonings penetrate. This step ensures the flavors are evenly distributed.

Let the mixture marinate for 20–30 minutes to allow the pork to absorb the seasonings fully.

Rinse the pork casings under running water to remove any salt if they were salt-preserved.

After rinsing, soak the casings in clean, running water, thoroughly cleaning the inside to remove any impurities or unwanted odors.

Finally, soak the casings in a mixture of 2 tbsp white liquor and water for 10–15 minutes to sterilize them.

Fill a sausage stuffer with the seasoned pork.

Take the soaked casings and slip one end onto the sausage stuffer's outlet. Push a little meat through the stuffer first to make fitting the casing easier, and then tie a knot at the other end of the casing.

Slowly stuff the pork into the casings, being careful not to overfill them. Leave some space in the casings to prevent bursting during drying.

Once a length is filled, use kitchen string to tie the sausages into links, typically 10–15 cm long, but adjust according to your preference.

Soak the sausages in warm water for a few minutes. This tightens the casings and helps you check for any air pockets.

Use a toothpick to prick small holes along the sausages to release any trapped air. This prevents the sausages from expanding and bursting during the drying process.

Hang the sausages in a well-ventilated, sunny spot. If the weather doesn't allow for sunlight, you can hang them in a cool, well-ventilated area.

Check the sausages daily and adjust the drying time depending on the weather. The sausages usually take 7–10 days to dry, but once they are about 70–80% dry, they are ready to be stored.

Once the sausages are dry, cut them where you tied them into individual links.

For long-term storage, vacuum-seal the sausages or wrap them in plastic wrap and store them in the fridge or freezer.

If you plan to eat them within a short period, you can store them in a cool, dry place without vacuum sealing.