Specific practices

One: Primary processing

Turn out the head of the fresh pig's large intestine, tear off the lard on the inner wall of the large intestine and cut it off with a knife.

Second: clean.

Because the head of large intestine is fishy, cleaning is the key operation. Put the primary processed large intestine head into a container, add salt, vinegar, white wine and edible alkali, marinate and knead for about 30 minutes. Clean after curing for a long time.

Three: flying water

Boil the water, add a small amount of ginger, white wine and nitroso cinnamon to remove the fishy smell, pour it into the cleaned large intestine, and take it out after boiling for about 10 minute.

Four: halogen system

Boil the brine, pour it into the head of the large intestine, cook for about 5 minutes on high fire, and then cook for 5 minutes on low fire to taste.

Five: frying

Drain the salted large intestine head, then fry it in oil at 280℃ until the surface is golden or brownish red, and then take it out.