First find a pair of scissors to cut off the fat outside the fat sausage. If you don't have scissors, you can scrape them off with boning knife or tear them by hand, which is a little harder.
After removing the fat and oil, fill the large intestine with water first. Then find a chopstick, push the skin in from the opening of the intestine, and turn the inside of the intestine outside.
If you are lazy, just cut the large intestine along the intestine with scissors.
Then add some flour and salt to the basin, add a little water, and rub the pig's large intestine repeatedly until a large amount of glue is produced. Then rinse with clean water. If there is no flour, raw flour for cooking will do. If there is no flour, just use salt.
Then add a little water with cooking wine or white vinegar, rub it again, and finally rinse it.
At this point, the cleaning of ordinary fried food is over, and you can directly cut the cooking. If it is used to make braised taste, etc., it needs to be washed with superheated river water to completely remove the odor. The specific method is to boil water, then pour the pig's large intestine into the pot and boil it for three to five minutes, then pick it up, rinse it with clear water, drain it, and then enter other cooking procedures. Don't scald it for too long, just cook it, otherwise it won't be crispy if it's boiled.