Xinjiang Machangzi pilaf is a delicacy, usually eaten in winter. Horse intestines are selected from fat horses, cleaned after slaughter, cut into strips according to horse ribs, added with diced onion, sprinkled with salt, pepper and other condiments, poured into horse intestines more than 3 feet long, and tied tightly at both ends. Boil in boiling water 10- 15 minutes. In the meantime, be sure to make a small hole in the horse intestine with a toothpick or a sharp tool to discharge the bubbles in the horse intestine, otherwise the intestine will burst. When there are no bubbles at all, change a pot of cold water to stew for more than 2 hours, or put it in a pressure cooker for 30 minutes. After cooking, it can be taken out of the pot, cooled and sliced.