The enema is made of starch 1000g, water 500g, alum 25g, refined salt 10g, garlic 100g, a little red pigment and a proper amount of soup oil.

Introduction of enema: street snacks in Beijing. "Beiping Travel Guide" says, "Pork intestines filled with powder should be fried, chopsticks and plates should be carried with shovels, and children with special flavor should buy them. Xie Yang Lane is a few lanes across." Chang 'an Avenue centrestage's enema is the best in old Beijing. Enemas sold in major temples are made of starch and red yeast. In either case, the practice is basically the same.

The characteristics of enema:

The color is pink, and the outside is tender and the inside is full of garlic and spicy taste. Eating with bamboo sticks is very interesting.

1. Boil the pot with water, add the edible red pigment and alum, pour the starch paste diluted with water, stir it with a wooden stick and pat it in the water with your hands to grow into a round starch block, which is the enema.

2. Peel and wash garlic, mash it into garlic paste, and add refined salt and water to make garlic juice.

3. Heat the wok on a large fire, add the soup oil (adding intestinal oil is more fragrant), add a knife enema, fry until both sides are brown, and dip in garlic juice to eat.

The essentials of making enema:

1. Too much food pigment is difficult to add;

2. Be sure to mix the starch evenly.