There are two types of Zhiguo: lard wrapped Zhiguo and intestine wrapped Zhiguo. To make lard wrapped Zhiguo, it starts with removing the oil on the surface of the sheep's stomach. This oil skin is then used as the outer wrapping. Next, a mixture of lean and fat meat is prepared along with ingredients like green onion, garlic, and ginger. Everything is minced and mixed together to create the filling. Once the filling is ready, it is wrapped with the oil skin and secured tightly. In the middle, several diagonal wraps are made to ensure it stays in place. The wrapped Zhiguo is then boiled until fully cooked.