Cut the meat into small pieces, around 0.5cm in length, 0.5cm in width, and 0.3cm in thickness. You don't need to chop it as finely as you would for filling dumplings or baozi. Place the lean pork and pork fat in separate bowls. If you want to make this step faster, you can blend the meat in a food processor.

In a bowl, combine the pork fat with sugar and mix thoroughly. Allow it to pickle for approximately 6 hours.

In a separate bowl, add salt, baijiu, and light soy sauce to the lean meat. Stir until fully absorbed and let it marinate for 6 hours.

Prepare the sausage casing. Wash the salt off the sausage casing and soak it in water for 10 minutes.

Combine the marinated fat and lean meat thoroughly.

Knot one end of the sausage casing.

Place the other end of the sausage casing onto the sausage stuffer, fill the Sausage stuffer with the meat mixture, and cover with the lid. Use the sausage stuffer to fill the sausage casing with the meat mixture and tie the sausages with a cotton butcher's twine according to your preferred length.

Boil the sausages in hot water for a few seconds as an additional step. The purpose is to clean the sausages, but you can choose to omit this process.

Let the sausages dry in the sun for about a week. Check if the sausage feels dry and firm. Once it is dry, you can cut the cotton butcher's twine and sausage pieces.