First of all, LZ needs to buy a set of simple enema tools, such as enema bag enema. My roommate uses enema bag.
Larger hospitals or pharmacies should all sell them. If you are embarrassed, Taobao can also be used.
Then you need warm water for the first time, and you can look at your situation less. The main purpose is to soften the intestines and promote peristalsis.
Here I need to remind LZ that frequent enema is not good for the intestines, but it really loses weight.
Warm water injected into enema bag, uh ... . . Slowly stuff the tube into the chrysanthemum
I think this step should be lubricated by rubbing vaseline or moisturizer near chrysanthemum, although I have never seen him use it.
Otherwise, it is estimated that the process of plugging the pipe may hurt.
My roommates are all lying in bed, then slowly injecting water into the intestines, and then holding them hard.
It won't take long to rush to the toilet, that's all.
By the way, remember to clean the disinfection equipment with boiling water afterwards.
PS: When I just checked the information, I found that enema has another pure meaning. I don't know which one LZ wants to ask.
Just in case, I can also provide some information (copied, not original)
Pork (or other meat) enema:
Pig lean meat (coarse grain) 60 kg pig lean meat (fine grain) 40 kg white fat 40 kg
Pepper 0. 126 kg allspice powder 0.625 kg fennel 0.625 kg
Monosodium glutamate 0.625 kg white sugar 2.5 kg starch 5 kg Daqu liquor 0.5 kg.
50 grams of sodium nitrate, red rice flour and 3.5 kilograms of refined salt.
Production process:
1. Raw material finishing: pickling and mincing; Adopt fresh pork, front and back leg meat and white fat. First, remove the bones from the legs before and after peeling, trim the broken bones, tendons and other things, then cut them into small square pieces as big as fists, spread them on the bedplate, sprinkle 3.5 kilograms of refined salt every 100 kg, stir them evenly, put them in a plate, freeze them in a cold storage at1~ 2℃ for more than 12 hours, take them out and grind them, then. Cut the fat into 0.8 cm square fat dices, put 3.5 kg of refined salt per 100 kg, mix them evenly, and put them in 2℃ cold storage for use.
2. Mixing: put the coarse and fine pork into a mixer for mixing in proportion, and after mixing well, pour the Redmi water dissolved in water in advance and the mixed auxiliary materials into a mixing bucket in turn. At the same time, water10 ~ 20kg is generally mixed into every100kg raw material to adjust the viscosity of meat. (The amount of water to be mixed should be flexibly controlled according to the quality of fine-eye-plate meat particles) Finally, diced white fat is put in, which is the sausage meat stuffing.
3. Enema: During enema, wash the inner and outer intestinal walls of the casing with a diameter of about 38 mm and a length of 43 cm with warm water, and then pour the meat stuffing into the casing. After each filling, tie it tightly with a thread and tie it with a knot with a diameter of about 12 cm, so as to string it with a wooden stick. Then spread the intestines on the bedplate and check them one by one. If bubbles are found, release them with a needle.
4. Baking: Baking adopts two methods, one is baking with resin-free wood, and the other is baking with gas. If baking is done with matches, two piles of fire will be built inside and outside the baking room. The inner pile has weak firepower and the outer pile has strong firepower, so as to ensure uniform temperature. The baking room temperature should be controlled at 65 ~ 80℃, and the baking time is generally about 45 minutes. If gas baking is used, the gas pipeline should be installed according to the requirements of uniform firepower. Baked intestines, the skin is dry and smooth, and there is no sticky feeling by hand, and the surface is dark red, so you can go out of the drying room.
5. Cooking: It is advisable to cook the intestines in a square pot. When the water temperature in the pot reaches 90℃ (95℃ in winter), turn off the steam and add the pigment. Put the raw intestines in the pot, turn them over after a while to prevent them from being cooked incompletely and dyed unevenly, turn them over again after half an hour, and take them out of the pot after 1 hour.
6. Smoking: evenly hang the intestines on the iron frame of the drying room, push them into the drying room along the track, and then smoke them with sawdust for 5-7 hours, and keep the temperature at 60-70℃. When the surface of the smoked sausage is dry, it produces luster, reveals red meat stuffing, and has evenly distributed walnut shell wrinkles, and the sausage body has a smoky aroma, which is the finished product.
Well, in either case, I wish LZ success. In order to avoid my roommate finding out that I broadcast his story, I went into hiding shamefully. . .