1. Soak the salted casings in clear water for more than one hour.
2. Beat the eggs, add black pepper, a little cooking wine, salt, and five-spice powder, mix well, then add starch and beat well.
3. Carefully put the casing over the mouth of the funnel and tie it at one end. Then pour the egg liquid into the casing, tie the knots in the casing and tie it in the middle with a thread.
4. Put the intestines in a pot under cold water and heat them on a low fire. Always keep the water from boiling. After the intestines are shaped, use a toothpick to pierce a few small holes in the intestines to exhaust. Heat for about 20 minutes, turn off the heat, and continue to soak the intestines with the remaining temperature of hot water.
5. After the water cools, remove the intestines and place them on the grill to dry on the surface.
6. Slice and eat. You can also use light soy sauce, sesame oil, vinegar, etc. to make a bowl of juice for dipping.
