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1
Boil the preserved eggs and remove the shells. -
2
Beat 5 eggs. -
3
Add a little pepper. -
4
A little salt. -
5
A little edible alkali. -
6
Add water to dissolve. -
7
Pour in the egg liquid and beat well. -
8
Pass through the sieve. -
9
Cut the preserved eggs into small cubes and add them to the egg mixture. -
10
Wash the casings and tie them into knots. -
11
Put the enema around the other end of the intestine. -
12
Pour the egg liquid inside. -
13
Tie the appropriate length with cotton thread. Remember to leave extra space for tightening to avoid breakage during boiling. -
14
Place the intestines in a pot under cold water and cook over medium-low heat without covering the lid. -
15
Cook until the intestines slowly turn yellow and take shape. Use a toothpick to poke holes in the intestines to vent the gas. Poke a few more holes, otherwise they will split! -
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16
The main thing is to remove them from the cold water after they are all cooked, cool them and then slice them. -
17
Mix some of your favorite dipping sauces and it will be a delicious dish to go with wine.
Tips
The casings must be washed in advance and the casings inside should be rinsed with the faucet. Check the intestines to see if there are any ruptures to prevent spillage when filling. If there is too much alkali, the color of the eggs will turn gray and black!