1. The pig intestines we prepared were washed once with refined salt, which was used to remove dirt and odor from the pig intestines. It's best to wash it with sauerkraut water and salt once and then again, which is the best!

2. Take out the pig intestine (small intestine) we prepared and cut it into appropriate long sections with a knife (you can cook it in your pot).

3. Next, use sewing thread, cut it to a suitable length, and tie one end of the pig intestine you just cut, so that we can enema it later!

4. We pour the pig's blood into the basin, then wash and drain the soaked glutinous rice, add auxiliary materials, such as chopped green onion, minced garlic, Jiang Mo, and maybe add some Jiang Mo, then chop the pork suey, put it in, and add the pork stock! Stir well.

5. Put water, ginger slices (a few slices), half garlic (appropriate amount, put the whole one, don't mash it), a little salt and onion (appropriate amount) in the pot.

6. When the water boils, put in the fat sausage. At the same time, toothpicks are prepared to indirectly poke holes in the casing to prevent the factory from bursting due to thermal expansion. When cooked, take it out, put it on the chopping board, and cut it into appropriate long sections with a thickness of1.5cm..