Ingredients: 2.5 kg of pig fat and lean meat, appropriate amount of pig small intestine, 1 kg of dry starch.

Seasoning: 250g sesame oil, 12g salt, 120g soy sauce, 75g each minced garlic and green onion, 120g rice vinegar, 12g peppercorns, meat ingredients (cardamom, cloves, cinnamon, sand) (10) grams of benevolence and Angelica dahurica, appropriate amount of red food.

Method: (1) Grind the pork into fine pieces with a retort, add various seasonings and mix well to make a filling. >(2) Use 870 grams of dry starch and stir into a thick paste. Then pour all the thick paste and food red into the meat filling, stir evenly to make the meat filling turn pink.

( 3) Add rice vinegar and Sichuan peppercorns to the pig's small intestine, rub it repeatedly to remove the mucus on the intestine, wash it repeatedly with water, then slowly pour the meat filling into the intestine through a funnel, tie the two ends of the intestine together, and place it in a pot of slightly boiling water. Cook for 30 minutes (no more than 100℃), take it out and let it cool, then cut into slices and eat.

Features: It is rich in flavor, refreshing and not greasy. After being smoked, it is easy to store. A kind of food. To have delicious rice intestines, the pigs must be fasted before slaughtering. This section of intestines will have digestive juices, etc., so there is no need to turn the intestines out and wash them when cooking. The second section of intestines must be whole. Turn it upside down and wash it. If the pork seller does not clean up the sausage beforehand, it is very likely that there will be large roundworms in the sausage, which is commonly known as (bitter sausage).

Generally speaking, powdered intestines refer to pig intestines. Although cows also have powdered intestines, they are rarely eaten because of their poor texture.