Fried enema

Enema is a unique flavor snack in Beijing, which was recorded in the History of Ming Palace written by Liu Ruoyu in Ming Dynasty. During Guangxu period of Qing Dynasty, the enema of Fuxingju was well-known in Beijing, and the shopkeeper of Fuxingju was called enema pu. It is said that the enema made by Fuxingju was liked by Cixi. The enema in old Beijing is the best in Chang 'an Street. At first, the enema was made by pouring starch and minced meat into the pig's large intestine. Later, with the development of history, the production process of the enema changed, and starch was used to add monascus and spices to the pig's small intestine for molding. Now, the enema that can be bought in the supermarket saves both monascus and small intestine, and it is just a long starch sausage made of mung bean starch and spices. Enema pays attention to frying in pig's large intestine, so authentic fried enema always smells like pig's large intestine, but now people rarely use pig's large intestine oil to come to fried enema for health reasons. When you are in fried enema, you must first slice the shaped enema, fry it in a pancake pan until both sides bubble and become brittle, that is, take it out and pour it with mixed salt water and garlic juice while it is hot.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)