1. Fresh sea intestines, cut off both ends with scissors, squeeze out the intestines, and wash.
2. Marinate for 20 minutes with cooking wine and ginger slices.
3. Seasoning for barbecue. Mix the various seasonings well.
4. Added cumin seeds and cumin noodles.
5. Bamboo sticks, skewers and skewers. . Brush the remaining juice onto the sea intestine skewers.
6. Roar, a large plate full. Drooling. .
7. In the oven, preheat the upper and lower heat to 250 degrees for 8 minutes. . Juicy grilled sea intestines in the fresh, drool, there is wood
