Rice intestines

A famous dish made from sheep water. The practice is to wash the sheep lungs and sheep intestines, wash the gluten out of the noodles with water, add oil and salt in the form of a paste and pour it into the lungs of the noodles, then tie up the trachea tightly and put it into the water to cook for about two hours. Rice intestines are chopped sheep liver, sheep heart, sheep intestinal oil, add pepper, cumin powder, fine salt mixed with rice, boiled in water, to be half an hour, in the intestines in the eye to make the leakage, cook for an hour that is cooked.

Xinjiang is rich in cattle and sheep, is one of China's major animal husbandry base. Believe in Islam to eat beef and mutton as the main ethnic group. Beef and mutton flavor snacks from a wide range of categories needless to say liver, heart and a small amount of intestinal oil cut into small grains, add the right amount of pepper, cumin powder, salt and washed rice and mix evenly for filling, fill the sheep intestine. Then wash out the gluten of white flour, after the clarification of the noodle water, decant a lot of water, leaving a small amount of water stirred into batter, and then take a small belly set in the lungs on the trachea, sewed with a line, and then the batter scooped out spoon by spoon and poured into the small belly, squeezed into the lung lobes. And then a little salt, oil, cumin powder, chili powder, water juice with the above method of extrusion into the lung lobes. Then go to the small belly, and seal the trachea tightly with a rope. Then the rice intestines, noodles lungs, washed tripe and rolled with a little chili powder tied with a rope gluten into the pot to cook. Cooking must also be in the intestines of the rice half-cooked, with a brazier all over the intestinal wall, so that the deflation of water, in order to prevent the intestinal wall bloated. Cooked and removed, slightly cooled and sliced, mixed and eaten.