First of all, the water in which the large intestine has been brined has a lot of fishy flavor of the pig intestine and is not suitable for brining pig's feet. Fishy flavor is the same as sheep stink, usually we eat mutton haggis when there is no fishy flavor, just because the staff and the related work is done, the fishy flavor removed, so in the brining of pig's feet, or pig intestines we have to pay attention to this, and their fishy flavor is different, pig's feet fishy flavor is only a little bit of the existence of the fishy flavor, but the fishy flavor of the pig's intestines is very much, so we in This process should pay attention to the fishy flavor of the pig's large intestine to contaminate the pig's feet.

So we see that if the two different, then we are in the back related to the addition of seasoning is not the same, there can be added to the medicinal flavor of heavy herbs, there can be strengthened a little bit of de-fishy seasoning, so in this point of choice, there will be differences, differences exist we can not be put together to brine, and, the different seasonings for the temperature of the water is not the same, if you put the medicinal herbs and other seasonings together, such as onion, garlic, cilantro and so on, this will appear the herbs did not rot, but, the vegetable rot.

Lastly, the large intestine and pig's feet should not be brined together, because these two very different flavors, brined together to cause the two flavors affect each other to form a string of flavors. We do are each individual products, and not pig's feet and large intestine rice or large intestine and pig's feet rice. If it is such a name, we can be put together unchanged, so we can not worry about the flavor of the two mutually transmitted joint. It is best to do each independently.