Put the horse meat in the horse intestine and put it on the wooden frame set up in advance. Build adobe around the wooden frame, leaving a small hole under it and covering it with felt. Put pine sawdust and fresh pine branches and leaves under the wooden frame to ignite, because pine sawdust is not easy to ignite, while fresh pine branches and leaves contain a lot of rosin and water, which is not easy to ignite, and will only smoke and smolder after ignition. When horse meat and horse intestines are dehydrated and contracted, and the surface is black and red, smoking is completed. Boil 10- 15 minutes first, during which bubbles will appear. Be sure to puncture with a toothpick or a sharp object to discharge bubbles, otherwise the intestine will burst easily. When there are no bubbles at all, change a pot of cold water and simmer for more than 2 hours, or press it in a pressure cooker for 30 minutes. After cooking, it can be taken out of the pot and cooled and sliced. When eating, you can add seasoning according to your taste: shredded onion covers the meat slices; Zanthoxylum bungeanum, raw Chili powder and salt are mixed and dried; Garlic paste and sesame oil dipped in juice are delicious for entertaining guests.