Wash the horse intestines, put them in a pot, add water and cook over medium heat 15 minutes. Take out the cooked horse intestines, cool them slightly, slice them, and put them into onion water to stir well.
Horse intestines are the top grade of bacon. The essence of a horse lies in its tendon. Fresh horse meat and horse tendons are put into the best toughness horse intestines, and smoked with red willow branches, which is the best of the best. Take a bite and chew 1 min or more. The more you chew, the more fragrant it is. In addition to enema with ribs, it is also useful to enema with minced meat and pieces of meat, and smoked horse intestines.
Kazakh herders are best at making horse intestines. They choose fat horses, slaughter them, take their intestines, wash them, cut them into strips according to their ribs, sprinkle spices such as salt and pepper on the ribs, pour them into the intestines of horses more than 3 feet long, tie them at both ends and hang them in the house to dry. It takes about a month.
In addition to enema with ribs, it is also useful to enema with minced meat and pieces of meat, and smoked horse intestines. The horse intestines made by Kazak people are rich in fat, but oily but not greasy, thin and fat, which is not only pleasing to the eye but also unique in flavor.