2. When cleaning the selected pig small intestine, turn it over, cut off the oil stains, rinse it, turn it over and rinse it again. Cut the cleaned pig small intestine into sections of 60-80 cm, add alkali and knead for a few minutes, then rinse it with clear water, put it in a boiling water pot, cook it for 15 minutes, take it out and put it in clear water, rinse it clean, and control the moisture to get the sausage blank.
3. Put salt, soy sauce, pepper, aniseed, Amomum tsaoko, cinnamon, clove, angelica dahurica, fennel, dried tangerine peel, onion (cut into sections) and ginger (sliced) into a pot, add water to boil, leave the fire when the materials are tasty, and put the clinker soup into the prepared pig small intestine after it is cooled, then boil it with low fire and press it on the fat. Take it out, control the water and let it cool.
4. The cold braised pig small intestine is smeared with sugar water and fried in a hot oil pan, which is the braised pig small intestine. When cleaning, add some vinegar and a spoonful of alum to make it cleaner.