Chinese Cook Book

THE CHINESE COOK BOOK l6l

ChineseFrankfurter

LABCHUNG

(a) Gettheoutsidelining of thesmallin-

testineof apig. Washthoroughlywithsalt

and then putintohot water for 10 minutes.

Tieoneend, forceairthroughfromthe other

end,andtie. Dryinthehotsun.

(&) Cutporkintopieces%inchby%inch

by %inch. To every pound ofpork add^3

ouncesofsalt, 1 tablespoonfulofsweetsauce,
1 tablespoonful of Fun Wine, and a few
threadsoforangeskin. Mixwell.
'(c) Bymeansofafunnel,putthismixture
intothepiglining. Tietheskinaboutevery
6 inches. Punchplentyofsmallholeswitha
needle.
(d) Exposeinthehotsunfor^1 day. Put
inawindyplacefor^4 days. Theairshouldbe
dry, soit isbestto makethese inthefall or
winter.
Chinese Frankfurter should be kept in a