Materials: pig large intestine 1000g,

Seasoning: 3g clove, 3g cinnamon, 3g fennel seed, 3g licorice, 5g pepper, 3g tsaoko, 5g star anise, 4g pepper, 2g fish sauce, 70g soy sauce, 20g liquor 10g, and 20g salt.

working methods

1. Put the pig's large intestine into a large basin, sprinkle with 3 tablespoons of coarse salt, turn it over by hand and stir it evenly, and rub it hard at hand until a large amount of gum emerges, inject clean water to wash it away, then sprinkle with 3 tablespoons of coarse salt, such as rubbing it by hand before, and then rinse it thoroughly with clean water to completely remove the odor;

2. After removing the odor of the pig's large intestine, turn to the side with the ointment, tear off the excess ointment, wash it, take it out and hang it to drain;

3. Sew the bag with a porous white cloth, put all the seasonings in, seal the bag mouth, put it in a big crock, pour water into a bowl of about 10, and cover the pot for about half an hour until all the seasonings taste the same.

4. Turn the pig's large intestine back to the side without ointment, use a dry cloth to absorb water, and the other side is also used for absorbing and wiping. Then, press the horse's small intestine strips into the inside of the thick intestine head, like making sausages, fill the intestine strips with one section of the intestine head, and insert toothpicks from the outside of the intestine head to the other side, so that the intestine will not come out easily;

5. Add pepper, fish sauce, soy sauce, sugar, wine and appropriate amount of salt to the spice water, add salt to boil, then put all the pig intestines in, cover and cook for about two or three hours.