Pork meat sausageis a part of the transverse colon of the pig, is a small section of the pig between the small intestine and the large intestine connected to the part of the pig to absorb nutrients, than the small intestine is slightly thicker, after cooking is very crispy.

Because the pig vermicelli is the place where the pig absorbs nutrients, it is naturally dirty, and should be carefully cleaned before cooking, but when cleaning it, you should also be aware that there are places where you don't need to wash it, or else the nutrients inside the vermicelli will be washed away, and it will also affect the taste.

Pork sausage cleaning:

1, a piece of book paper kneaded into a ball, put into one end of the sausage, inside and then filled with a little water, and then squeeze out the book paper ball from end to end like that, back and forth to do it twice on the good.

2, in fact, the sausage itself is to eat the powder inside, it itself inside is clean, if you put it over the tomato and then use the salt to catch, so wash too clean instead of delicious.

3, with a section of the hand pinch the sausage, to see if there is no arching place, generally especially arching high place or there will be insects, if not, water rinse the outside can be. Scrub with a small amount of reduced scrub 2 times, and then have a vinegar wash 1 time, and then kneaded with flour, and finally with water a few times more Sin.