Inner Mongolia enema

Inner Mongolia enema 1. The work of small intestine enema is generally carried out on the freshly killed sheepskin. Because the sheepskin is smooth, the intestines are not easy to break. Most of them need two people to cooperate. The small intestine is connected to the cecum (commonly known as the bitter intestine), and the cecum is connected to the fine intestine. Cut off the small intestine and fill it with water from the incision, and the large cecum becomes a natural funnel. After filling, one person keeps squeezing hard and water flows into the small intestine. One person keeps stroking the small intestine with both hands and discharges the feces in the swill bucket. This is done again until the small intestine is basically cleaned. Cut another lung and stuff it into the small intestine, fill it with water and squeeze it out, then rinse it with water once or twice, and you can enema. The sheep's blood scooped from the sheep's cavity in the basin usually fills its own intestines. When filling, first crush the coagulated blood clots by hand, stir them into buckwheat noodles or white flour, and add chopped oil, salt, seasoning, onion and garlic. Also pour from the cut, not too full or too flat. The small intestine is twenty or thirty feet long, which can be broken into four or five parts for convenience of cooking, without tearing off the oil connecting the intestinal wall outside. These oils have the function of fixing the intestines, so it is necessary to pay attention to putting them smoothly when pouring, so as not to kink the intestines. When it is cooked, it is wrapped in a ball, just like the natural state of the belly. There are too many intestines and stomachs in the sheep lying season, so I can't eat them for a while, so I will pour them into four or five groups and freeze them, and cook them in the Qingming Festival next year. 2. Fill the fat intestine and disconnect it at the joint of the fine fat intestine and the fat intestine, leaving the fat intestine. Water is injected from the-place, and after rinsing, the ceiling meat, the belly and the thin fat sausage are all cut into slender strips with the same length as the fat sausage, and salt, seasoning, onion and the like are added, and the fat sausage is stuffed from the thin end, and turned over while being stuffed. After the stuffing is finished, the fat sausage is just turned over (the inside is facing outwards, which is different from the small intestine), so it can be cooked at that time or in spring. 3, the part between the small belly and the small intestine is commonly known as the water belly (stomach). In order to distinguish it from the big belly (rumen) connected with red intestines, it is called small belly. Leave a little more small intestine (about three feet) in the small belly, disconnect it from the place where it is connected with the fold, dump the feces, rinse it several times, turn it over so that the inside faces outwards. Fill the small intestine with blood paste from the broken part until it is not full, and insert chopsticks to cover the broken part. When turning, the small intestine is turned out only at the place where the small belly is connected, and the rest is pulled out from the mouth where the blood is filled, and the chopsticks are wrapped with a ∞ word, so that you can cook it now or make a frozen belly. Boiled belly, the volume is reduced. Because it is turned upside down, it has folds on it, which is quite like a turtle carrying a pack.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)