1, clean the pig's large intestine and pig's belly, and add one more step of soaking in the cleaning process, but when soaking, it is best to turn the casing over and tear off the oil and sundries inside, so that the cooked pig's large intestine will not shrink.

2. then rinse it. Scalding is an important step in cooking pig's large intestine and abdomen. Scalding can be done in eight degrees. When you blanch, you can add a little vinegar to reduce the fishy smell of internal organs, and it won't feel heavy when you eat.

3. Then cut into pieces, put them into a pot for curing sausage soup, boil them over high fire and skim them off, then use medium and small fire to cure them for 1.5-2 hours, and the cured sausages should be cooked thoroughly.

Both pig intestines and pig bellies need to be cleaned and treated separately before cooking. There are many impurities in pig intestines, which have a strong fishy smell. Therefore, before eating pork intestines, you should wash them with vinegar and alum, and then rinse them repeatedly with clear water until they are clean. Boil the cleaned pig intestines in a pot for one hour to completely deodorize them.

There is also a lot of grease on the pig's stomach that needs cleaning. Pour in salt and starch to scratch the pig's belly, and finally rinse it repeatedly with clear water. Pork belly can be marinated with ingredients before cooking, but because pork belly is easier to cook, it should be cooked with fat intestines before cooking to avoid overcooking pork belly.