Manual technology of enema

The first is the preparation of raw materials.

Two Jin of pork belly, a little clean large intestine, a little white wine, a little sugar, a little refined salt, a little chicken essence and a little monosodium glutamate. A little Chili powder. A little onion, a little ginger and a little pepper.

Next is the production process.

1 First of all, we slice two Jin of fat and thin pork belly, put it in a pot and start pickling. Adding a spoonful of white wine can remove the fishy smell of pork belly and increase the bouquet. Then add a tablespoon of sugar and a tablespoon of Chili powder to highlight the sweet and spicy taste. Finally, add a little salt, chicken essence, monosodium glutamate and soy sauce to taste. Then, the onion, ginger and pepper are soaked in warm water, and the onion Jiang Shui is poured into the pork belly and stirred evenly for later use. Next, start the manual enema.

2. We will buy raw large intestine, rub it in a basin with white flour and salt, and wash it for later use. Then put the marinated pork belly slices into the large intestine in turn with chopsticks, tie them tightly with ropes every ten centimeters, and then stroke them back by hand after all the slices are stuffed, so that the meat stuffing in the large intestine can be fuller and firmer. Finally, seal the mouth and tie a few small holes between each sausage with toothpicks. This will ventilate and deodorize the large intestine, and then we will start steaming the large intestine.

3. Put the processed manual enema into the furnace row. Take it out after steaming for half an hour on medium fire, put the enema in a cool and ventilated place to dry, and eat it after 24 hours.