First find a pair of scissors to cut off the fat outside the fat sausage. If you don't have scissors, you can use boning knife to scrape them off, or you can tear them with your hands and use a little force.

After removing grease, first fill the large intestine with water. Then find a chopstick, push the skin through the opening of the intestine and turn the inside of the intestine out.

If you are lazy, cut the large intestine along the intestine with scissors.

Then add some flour and salt to the basin, add a little water, and rub the pig's large intestine repeatedly until a large amount of glue is produced. Then rinse with clean water. If there is no flour, raw flour can be used for cooking. If there is no flour, use salt.

Then add a little water with cooking wine or white vinegar, knead it again, and finally rinse it off.

At this point, the cleaning of ordinary fried food is over, and it can be directly cut and cooked. If it is used to make braised taste, etc. It needs to be washed with overheated river water to completely remove the odor. The specific method is to boil the water, then pour the pig's large intestine into the pot to cook for three to five minutes, then pick it up, rinse it with clear water, drain the water, and then enter other cooking procedures. Don't scald it for too long, just boil it, otherwise it won't be crisp.