Remove the oil and membrane attached to the pig's small intestine. Grab one end of the pig's small intestine with one hand, and stroke the small intestine from beginning to end with the other hand, stroke off the dirty things in the small intestine and clean it with water. Then take a chopstick upside down, insert it from 2-3 cm outside the pig's small intestine to the inside (the longer end), stroke the whole pig's small intestine (a longer section) onto the chopsticks, and the tip of the chopsticks will be exposed, so that the inner layer of the pig's small intestine can be easily turned over. Turn the pig's small intestine inside out. The turned pig small intestine is repeatedly rubbed with starch, raw flour or salt and detergent, or it can be rubbed with a little cooking oil, and then washed with clear water. After washing, it can be washed with clear water for 2-4 times.

Processing method of sausage casing: (Salted sausage casing) Wash the salt particles on the surface with warm water first, and then soak them in warm water for more than 5 hours. Put the soaked casing on the faucet and wash the inner wall of the casing. The purpose of this is to lubricate the inner wall of the casing, so that it is easy to fill the meat.