Let your tongue take a trip on a whim - roasted bull whip

There is a saying among the people that what you eat will replenish what you lack. Although this saying has no scientific basis, it is sometimes reasonable. I am not sure whether bull whip has the miraculous effect of strengthening virility, but as a foodie, how can I miss bull whip? Today I will introduce the method of roasting bull whip.

How to roast bull whip

1. Scrape off the rough skin and impurities from the fresh bull whip, cut it open and scrape off the urethra, wash it, and cut it into small thick slices.

2. Use iron skewers to string the bullwhips together.

3. Add charcoal to the special iron trough and burn it. Put the meat skewers on the iron trough, sprinkle with salt, chili powder and cumin powder, and bake for about 5 minutes.

4. Turn it over and sprinkle with salt, chili powder and cumin powder, and continue to bake for about 5 minutes until cooked. Ingredients: 500g bull whip (soaked)

Supplementary materials: 15g salt, 5g pepper, 50g sesame, 3g fennel, 5g cumin, 5g Sichuan pepper, 25g chopped onion, 1 egg, 15g flour, a little chili powder

Production Process

1. Scrape off the rough skin and impurities from the fresh bull whip, cut it open and scrape off the urethra, wash it, cut it into small pieces and put it in a bowl, add salt, sesame seeds, pepper, cumin, fennel, onion, pepper powder, egg (beaten), flour and MSG, knead and mix well, and marinate for 2 hours.

2. Coat the small pieces of bull whip with thick seasoning paste, flatten them with your hands and put them on bamboo sticks (8 to 10 pieces can be put on each stick).

3. Place the bull whip skewers horizontally on the ignited and fanned charcoal grill, fan and grill them at the same time, until both sides of the bull whip skewers are grilled until oil comes out (if you like spicy taste, you can sprinkle some chili powder on it).

4. Making a charcoal grill: Cut off the body of an old iron cylinder, leaving about 20 cm of the bottom, and fill it with charcoal.