Practice of enema in Northeast China

First, put pig blood into 30% saline solution and stir it with a wooden stick to prevent it from solidifying. Then, mix it with 4: 1 diluted fruit juice and pour it into the cleaned pig intestines in batches. After the mixture of plasma and flour juice is solidified in the intestine, it can be cooked in a water pot with low fire, and the intestine is constantly pricked with a needle to make bubbles appear to prevent the casing from collapsing. Generally, it can be cooked in about an hour and a half, and it is better to process it again. Its processing method is: holding the intestine by hand, cutting it into appropriate slices with a knife, and mixing it with garlic juice and sesame oil according to the different seasons and preferences of consumers, which is called burning enema; Or put it in a frying pan, fry it in oil and observe the color of the fire. When the block changes from red to purple and black, the casing is coated with oil and can be eaten in different plates with a spatula. This is called decoction enema. It is best to stir-fry with a small mill.

Edible guide:

This kind of enema actually has little to do with "intestine". It is made by steaming starch in a steamer, cooling it, spinning it into irregular pieces with a knife, frying it in a large iron pan, and then pouring garlic juice on it. Please pay attention to the word "rotation". The enema sold in many Beijing-style restaurants is not like that, mainly because it is not "spun" but cut. One of the skills of deep-fried enema is to fry the thin place crisp and the thick place soft. This effect can only be achieved by spinning it into thin, thick and irregular diamond blocks. Eating enema is to stick it with a toothpick, because if it is fried, it will not stick; Fried tender, scattered, unable to wrap. This way of eating itself is also a means to test the quality of enema.

You must pour garlic juice to eat enema. The secret that enema can taste meat is also in this garlic juice. Garlic juice is also easy to cook. Put garlic cloves in a bowl, sprinkle with a little salt, mash them with a wooden garlic mallet, and then stir them with cold water. Note that garlic must be mashed, not cut or patted with a knife. You must use cold boiled water, because when it is hot, it smells like garlic. In addition, put salt before mashing garlic so that it won't jump around.