1, soak and bleach: soak the original intestines in warm water at 28-33 ℃ for 18-24 hours. Soak the intestine should be filled with warm water.

2, scraping intestines: soaked raw intestines inside out on a flat wooden board, with a bamboo board, non-blade scraper or scraping machine to scrape the intestines of the mucous membrane layer and muscle layer.

3. Irrigation: irrigate and rinse the scraped intestines, and cut off the broken parts.

4, measuring code: the sheep sausage coat according to the caliber size is divided into six ways: one way more than 22 millimeters, the second way 20-22 millimeters, the third way 18-20 millimeters, the fourth way 16-18 millimeters, the fifth way 14-16 millimeters, the sixth way 12-14 millimeters. Not more than 18 sections for each of the one to five roads, not more than 20 sections for each of the six roads, and each section is not shorter than 1 meter.

5, pickling: split the sausage coat spread out and sprinkled with fine salt, and then tied into the bamboo sieve resting on the barrel or cylinder, pickling 12-13 hours, draining out the brine.

6, dip bleaching and washing: the salted sausage wrapped around the handle, that is, into the "light intestine" semi-finished products. The light sausage immersed in water, repeated changes in water washing (water temperature should not be too high).

7, split and code: in the washed light intestines in the water, check whether there is no damage, according to the caliber and specifications of the casing of casing split and tie the handle.

8, pickling and wrapping intestines: sprinkle fine salt on the intestines to pickle. To be drained of water, and then wrapped into a handle, that is, into the "net intestines" finished product.