: Pig large intestine (2500g)

Sparerib (1000g)

Pork tripe (1000g)

Pig liver (500g)

Salt (600g)

High-alcohol liquor (200g)

Chili powder (250g)

Zanthoxylum bungeanum (100g)

Production method:

1: Prepare all materials.

2. Wash the pig's large intestine and belly, then cook in cold water, add some ginger and onion to remove the fishy smell, and cook for about 20 minutes. After that, it is necessary to hang the drowned pig's large intestine and pig's belly to dry and remove water vapor. What needs special attention here is that the water in the pig's large intestine should be drained, otherwise the pig's liver will be very sour.

3. Cut the dried pork belly into strips, cut the pig's large intestine into sections of about 3 cm, buy spare ribs and cut them into inches without washing, soak the pig's liver in water and steam it to dry, and then cut it into larger dices or thick slices.

4:

Just mix the ingredients and raw materials and marinate them overnight, then put them into glass bottles or ceramic bottles, sprinkle a layer of salt on the bottle mouth, make a cover with water and flour to isolate the surface of the bottle mouth from the air, and then tie the bottle mouth tightly with opaque media.

5:

It can be eaten after pickling for 3 months. Processed in one season, you can eat it all year round. Juice is spicy and delicious. Steamed a small dish, a layer of red oil floated out, and a smell of meat made people drip. Pick a little with chopsticks and taste it. Salty, spicy and fragrant. What an appetizing pickle!