You can also take the form of cold salad, cut into long strips, served with coriander and other materials, which tastes good.
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Edible guide:
In fact, that kind of enema has little to do with "intestines". It is made by steaming starch on a steamer, cooling it, spinning it into irregular pieces with a knife, frying it in a large iron pot and pouring garlic juice. Please pay attention to the word "spin". Many Beijing-style restaurants sell enemas that are not like that, largely because they are not "spun" but cut out.
One of the skills of deep-fried enema is to fry the thin places crisp and the thick places soft. Only by spinning it into thin, thick and irregular rhombic tablets can this effect be achieved. Eating enema means sticking it with a toothpick, because it won't stick when fried; Fried tender, scattered, unable to tie up. This way of eating itself is also a means to test the quality of enema.
Be sure to pour garlic juice when eating enema. The secret that enema can taste meat is also in this garlic juice. Cooking with garlic juice is also skillful. Put the garlic cloves in a bowl, sprinkle with a little salt, mash them with a wooden garlic mallet, and then stir them with cold water. Note that garlic must be mashed, not cut or patted with a knife. You must use cold boiled water, because when the water is hot, it smells like garlic. In addition, put salt before mashing garlic, so that garlic won't jump around.