First, put the pig blood into 30% saline solution and stir it with a wooden stick to prevent it from solidifying. Then, mix it with 4: 1 diluted water juice, and pour it into the cleaned pig intestines in batches. After the mixture of plasma and flour juice solidifies in the intestines, it can be put into a water pot and cooked with low heat, and the intestines should be constantly pricked with a needle to make bubbles appear, so as to prevent the casings from collapsing. Generally, it can be cooked and eaten in about one and a half hours, 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 the eater, which is called burning enema; Or put it in a flat frying pan, fry with oil, and watch the fire color. When the block turns from red to purple and black, the casing is oiled outwards, and it can be served in separate plates with a spatula, which is called decoction enema. It is better to fry with a small mill.

Edible guide:

This kind of enema actually has little to do with "intestine". It is made by steaming starch on a steamer, cooling it, spinning it into irregular pieces with a knife, frying it in a big iron pan and pouring garlic juice on it. Please pay attention to the word "spin". The enema sold in many restaurants with Beijing flavor is not like that, largely because it is not "spun" but cut out. One of fried enema's techniques is to fry the thin place to be crisp, and the thick place to be tender and soft. This effect can only be achieved by spinning it into thin, thick and irregular rhombic pieces. Eating enema is about sticking a toothpick to eat, because if it is fried, it will not stick; Fried tender, scattered, unable to tie up. This method of eating itself is also a means to test the quality of enema.

You must pour garlic juice to eat enema. The secret that enema can taste meat is also in this garlic juice. Garlic juice is also skillful to cook. Put garlic cloves in a bowl, sprinkle with a little salt, mash them with a wooden garlic mallet, and then stir them with cold water. Note that garlic must be mashed, not cut or patted with a knife. You must use cold boiled water, because when the water is hot, it smells like garlic. In addition, put salt before mashing garlic so that garlic won't jump around.