Inherent storage. Pork enema can be stored directly after drying, and should be steamed before eating. Fresh sausages should be dried until water drops come out, and then placed in a ventilated place. When they are slightly dry, they should be dried in the sun until they are dry and fragrant, and then they can be placed in the refrigerator or in a dry place. It can also be smoked if possible, and it can be preserved when it is dried.

Development and classification of pork enema

Pork enema is one of the traditional famous dishes, which is produced in Beijing, Neihuang and Ruzhou. Golden in color, with a strong garlic flavor and spicy taste on the outside. Eating with bamboo sticks is interesting and delicious.

Select high-quality and complete pig large intestine, wash it inside and outside, remove oil, select pork, stir it with cooking wine, spices, refined salt and a little starch, pour it into the intestine, and cook it with old brine. When eating, you can cut into slices, especially the platter of slices, just like the copper coins that have been twisted all the time, decorated with coriander and shredded onion, and added some ground sesame oil, which is good in color and flavor.

There is a very good and authentic enema at the intersection of Miaoxia Lane, and there are some braised pork stalls in the middle of the cultivation road, which is in the west of the city 17km. Qiu's family was the first to make yellow pork in enema. 130 years ago, Qiu Xiushan's great-grandfather killed pigs and sold meat in Neihuang South Street.

Because the old man surnamed Qiu often goes to the county government to deliver meat, he constantly sees some exotic dishes in the kitchen, such as sausages and vermicelli, which are all processed from pork and pig intestines. Inspired by this, the old man specially went to Anyang to buy a piece of vermicelli sausage for research. With the help of his nephew, he started his own invention and finally made an enema.