turn the intestines over and remove the oil and dirt from them, then make a mixture with a small amount of vinegar and salt thickened into a mixture, put the large intestines into it to soak for a period of time, take them out and put them into rice water to soak for a while, it is better to put some orange peels.
And then sprinkle 100g of flour on the pig's small intestines in order to remove the mucus, rub the small intestines well, remove the mucus and odor from the small intestines and rinse them with running water. Then put the small intestines on the faucet and turn on the faucet water to wash and turn the small intestines back to the original shape.
Handling of sausage casings: (Salted casings) Wash the salt particles on the surface with lukewarm water, and then soak the casings in lukewarm water for more than 5 hours. The soaked casing is placed on the faucet and the inner wall of the casing is cleaned. The purpose is to provide a lubricating effect to the inner wall of the casing and to fill it with meat during filling.
When using sausage, sausage casings must be used. Many people are confused as to what to do with a sausage filled with sausage. In fact the cleaning method is very simple to do with skill.