First find a pair of scissors and cut off the fat outside the intestines. If you don't have scissors, you can also use a boning knife to scrape it off, or tear it off with your hands, which is a little more laborious.

After removing the fat, first fill the large intestine with water. Then find a chopstick, push the outer skin inward from the opening of the intestine, and turn the inside of the intestine to the outside.

If you are too lazy, just use scissors to cut the large intestine along the intestine.

Then add some flour and salt to the basin, add a little water, and rub the pig's large intestine vigorously and repeatedly until a large amount of glue is produced. Then rinse with clean water. If you don’t have flour, cornstarch for cooking will also work. If you don’t have any, just use table salt.

Then add cooking wine or white vinegar with a little water, scrub it once, and finally rinse it.

At this point, the cleaning of ordinary stir-fried food is over, and you can start cutting and stir-frying directly. If it is used to make braised food, etc., it needs to be washed in hot river water to completely remove the odor. The specific method is to boil water, then pour the pig intestines into the pot and blanch them over high heat for three to five minutes. Take them out, rinse them with water, drain them, and then proceed to other cooking procedures. Don't blanch it for too long, just do it until it's cooked, otherwise it'll be overcooked and won't be crispy.