So in a more direct and effective way,

(1) Cut the fat sausage directly without adding water for dry kneading. As much flour as possible, sprinkle with two spoonfuls of salt. Then,

(4) Sprinkle a handful of salt on the fat sausage covered with flour. It will take a long time to rub anyway. Haha, don't touch a drop of water (the water on it itself is fine before buying it back). Add it to the pot, and then it tastes bad: dry cleaning-washing-blanching-making.

First, the fat intestines will be clean.

I checked it carefully and put it in the boiling water pot first.

Take out the hot, tight sausage and stew it until it is soft and hard, then you can cut it into pieces and cook it.

I used my little casserole again.

Third, the dirty things in the fat sausage are washed away with batter and water, and the scallions are cut off. Don't go out to buy fat sausages and eat fat sausages in the future. After washing the fat sausage, put it in a cold water pot and rub it hard.

(5) After washing with clear water again, it can be boiled for about 45 minutes. According to the amount, pour in a little vinegar, and then you can take it out to make the fat sausage you want. Wash fat intestines and vinegar.

Everyone else turns the whole fat intestine upside down and washes it out.

But a fat sausage is several meters long. Better wrap it all up. There is really no dirt.

If you are not at ease, sprinkle with dry flour: alcohol, dry cleaning.

Don't get wet yet.

Second, add flour, and turn the sausage inside out and rub it hard, adding two octagons.

The fire was simmered for less than two hours.

After the pot is cooked, there is still a little bite, ginger and salt, which can guarantee absolute cleanliness.

Moreover, vinegar can also take away the taste of some fat intestines.

The washed fat sausage absorbs a lot of water, so it should be washed with clear water.

(2) Then drain the water and rub it hard.

(3) Rinse with water, prickly ash granules and water.

Then turn on the water and wash it hard.

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Things needed to clean the fat sausage are: flour, boiling with strong fire (never cover the pot or blanch when cooking)

What I did before was to remove the visible dirty things and put them in a big basin, which was very convenient.

It is not difficult to clean the fat intestines. I am very satisfied.

Cut the cooked fat sausage into small pieces the size of a plate.

Then put the amount of a dish into a fresh-keeping bag and put it in the freezer for preservation.

Take it out when necessary, thaw it and cook it.