First of all, the pickled water in the large intestine has a lot of fishy smell and is not suitable for pickling pig's feet. Fish smells like mutton. Usually, when we eat mutton chop suey, there is no fishy smell, just because the staff and related work have been finished and the fishy smell has been removed, so we should pay attention to this when marinating pig's feet or pig's intestines, because their fishy smell is different. The fishy smell of pig's feet is only a little, but the fishy smell of pig's intestines is a lot, so we should pay attention to the fishy smell of pig's intestines in this process.

So we see that if the two are different, then the seasoning we add later is different. There are medicinal materials that can add strong medicinal flavor and seasonings that can enhance the fishy smell, so there will be differences in this choice. If there are differences, we can't marinate together. And different spices have different requirements for water temperature. If the medicinal materials are put together with other seasonings, such as chopped green onion, garlic, coriander and so on,

Finally, the large intestine and pig's trotters should not be pickled together, because these two completely different flavors are put together, and the brine causes the two flavors to interact and form a cross taste. We make our own products, not pork knuckle rice or pork knuckle rice. If that's the name, we can stay together, so we don't have to worry about the smell of the two. It is best to do it independently.