Enema contains a lot of fat, protein, wheat starch, sugar and trace amounts of iron, calcium, potassium and sodium, so it has the functions of enriching blood, strengthening spleen and strengthening bones and muscles. Coupled with delicious and inexpensive, it is particularly popular among the masses.
Qiu Jia was the earliest enema for internal jaundice. 130 years ago, Qiu Xiushan's great-grandfather in Neihuang South Street once killed pigs and sold meat. Because the old man surnamed Qiu often goes to the county government to deliver meat, he constantly sees some exotic dishes in the kitchen, including sausages and vermicelli sausages, which are processed from pork and pork intestines. Inspired by this, the old man specially went to Anyang to buy a piece of vermicelli sausage for research. With the help of his nephew, he started his own invention and finally made it into an enema.
The preparation method of Neihuang enema: firstly, put pig blood into 30% physiological saline and stir with a wooden stick to prevent coagulation. Then, mix it with the diluted water juice of 4: 1 and pour it into the cleaned pig intestines in batches. After the mixture of blood paddle and flour juice solidifies in the intestine, it can be cooked in a water pot with low fire, and the intestine is constantly pricked with a needle to make bubbles appear to prevent the casing from collapsing. Generally, it can be cooked in about an hour and a half, and it is better to process it again. Its processing method is: holding the intestine by hand, cutting it into appropriate slices with a knife, and mixing it with garlic juice and sesame oil according to different seasons and preferences of consumers, which is called cold enema; Or put it in a frying pan, fry it in oil and observe the color of the fire. When the block changes from red to purple and black, the shell is oiled and can be placed on a separate plate with a spatula. It is best to stir-fry with a small mill.