Page:The Chinese cook book.djvu/193

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(a) Get the outside lining of the small intestine of a pig. Wash thoroughly with salt and then put into hot water for 10 minutes. Tie one end, force air through from the other end, and tie. Dry in the hot sun.

(b) Cut pork into pieces ¾ inch by ¾ inch by ¾ inch. To every pound of pork add an equal amount of pig liver, which has been rubbed with salt, washed thoroughly, and cut into pieces the same size as the pork. To this add 3 ounces of salt, 1 tablespoonful of Fun Wine, and a few threads of orange skin. Mix well.

(c) By means of a funnel fill this into the lining. Put a knob about every six inches. Punch plenty of small holes with a needle, to let in the air.

(d) Expose in the hot sun for 1 day. Put in a windy place for 4 days.