Sheep liver, sheep heart, sheep intestinal oil chopped, add the right amount of pepper , cumin powder, salt and cleaned rice mixed well, infused into the cleaned sheep small intestines, the two ends of the thread tied tightly, and then tie a few in the middle to prevent it from being too long and easy to rupture. Then, put it into a pot of cool water to boil, and then add cool water, and so on several times. When the rice in the intestines is half-cooked, use a brazier to make some small eyes in the intestinal wall to release the water and gas in the intestines to prevent the intestinal wall from swelling and breaking. The cooking time for rice intestines is a bit shorter than that for noodle lungs, and they can be ready in an hour or so. When cooking rice intestines and noodle lungs, you can put sheep tripe, cleaned sheep lungs (commonly known as black lungs) and tied gluten into the pot to cook together. This way the flavor of the rice intestines, noodle lungzi , black lungzi, sheep tripe and gluten will be more fragrant when mixed together and cooked.