The formula and practice of skewering seasoning in monohydrate share the most common skewering practice.

Half a cabbage, 2 sausages, tomato sauce, garlic sauce, cumin powder, sesame salt.

2, the production method:

(1) Half a cabbage and two sausages.

(2) Cut the cabbage into squares (about 2 cm) and insert bamboo sticks.

(3) String cabbages without bamboo sticks on bamboo sticks, and one bamboo stick strings two cabbages.

(4) Peel the skin of the ham sausage, cut it from the middle, string bamboo sticks, and cut a mouth about 1 cm deep on the ham sausage with a knife. Don't cut it to the bottom, cut it up twice as shown in the figure, three times on each side and six times on each bamboo stick.

(5) Wash the tied cabbage, then drain the water, and cut the ham sausage into sections for later use.

(6) Pour a little more oil into the oil pan. When the oil is 70% hot, put the cabbage and ham in and fry them over medium heat.

(7) Just stir-fry the cabbage until soft (that is, 2-3 minutes).

(8) The ham sausage is fried until it becomes discolored, and all the trimmings burst open.

(9) Put the fried string into the basin, tilt it slightly, and control the oil.

(10) Prepare dipping sauce when controlling oil. Pour the tomato sauce and garlic sauce into a dish and stir well. Pour cumin powder and sesame salt into the sauce pan without stirring.

(1 1) Put the skewers in the sauce pan and brush the sauce evenly with a brush. Sausages don't need brushing sauce.

(12) Put the cabbage with the sauce on a clean plate, put the ham sausage on it, sprinkle with cumin powder and sesame salt and eat it evenly.