The white stuff in the middle of the pig’s small intestine needs to be removed. During the slaughtering process, this white stuff will be mixed with a lot of dirt, so it cannot stay in the intestines and needs to be scraped off. At the same time, this white stuff is also the source of the fishy smell. If it is not cleaned up, the prepared pig intestines will have a strong fishy smell. In addition, if it is not cleaned, it may cause the casing to deteriorate, thus affecting the flexibility of the casing.