Grilled Sausage with Garlic

Name: Grilled Sausage with Garlic
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 root pig intestine; Small half onion; 1/2 green pepper; A few petals garlic; 2 tablespoons Vegetable oil; 1 tablespoon Cumin; a little Chili powder; a little Thirteen incense

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Speaking of pig intestines, there are always people who have misunderstood that they must have a peculiar smell and not delicious. In fact, the cleaned pig intestines are tender and not greasy, with chewy chewy and garlic flavor, which is especially delicious.

Moreover, the pig's large intestine is very nutritious. Traditional Chinese medicine has the saying that it can help prevent large intestinal diseases, moisten the intestines, cure dryness, and regulate blood and detoxification.

Methods of processing pig large intestine:
The whole raw pig intestine purchased from the supermarket or vegetable market has been preliminarily cleaned, but it needs further processing. Soak it with rice water, cut one end, and tear off the film and the fat oil on it. Rub it with vinegar, kosher salt, or cornmeal and rinse it again to clean it up.

Ingredients

1/2 root Pig Intestine
Small half Onion
1/2 Green Pepper
A few petals Garlic
2 tablespoons Vegetable Oil
1 tablespoon Cumin
a little Chili Powder
a little Thirteen Incense

Grilled Sausage with Garlic

1. The pre-treated pig large intestine is boiled in salt, spring onion, ginger, cooking wine, star anise, and bay leaf until the chopsticks can be pierced through. You can handle a lot at a time, pack them into bags, seal them and freeze them in the refrigerator, which is very convenient.

2. Cut the fat intestine into pieces of the same size. The middle part is not dirt and does not need to be removed. If the pig intestine is rubbed into a thin layer of skin, there is nothing delicious.

3. Peel the garlic, and cut the onion and green pepper into large slices. Don't be too small, or they will fall off when you skewer.

4. Cross the cut fat intestines and wear them with a bamboo stick.

5. Brush a little oil, sprinkle with chili noodles, cumin, thirteen incense and sesame seeds (forget the sesame seeds)

6. Preheat the oven to about 200 degrees, place the baking tray on the upper layer of the oven, turn on the upper and lower heat, bake for 5-8 minutes, and then bake at 220 degrees for 3-5 minutes. The specific time and temperature should be increased or decreased according to different ovens.

Tips:
1. The pots with heavy taste can sprinkle a little salt on the surface. I have a lighter taste. The fatty intestines are already salty when they are cooked, and no salt is added when they are roasted.
2. After the garlic and onion are roasted, the taste is slightly sweet and very right.