【Taiwan】Taiwanese Grilled Sausage
Overview
Taiwanese grilled sausages are made in different ways from the red sausages commonly seen in the Northeast and the southern sausages. Many people travel to Taiwan and think the grilled sausages on the roadside are delicious. However, when they buy them home, they are afraid that they will not be cooked properly and they always accidentally overcook the Taiwanese grilled sausages. The method introduced today has 0 failures; every year before the Chinese New Year, the junior sisters from my previous unit would always come to me to review the method so that they can make Taiwanese grilled sausage that has a caramel flavor but is not mushy.
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Ingredients
Steps
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Use a toothpick to prick all the white grease on the Taiwanese sausage.
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In a pan or frying pan, first put water and then an equal amount of oil.
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After adding the sausage, cover the pot and turn on medium heat.
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After the temperature in the pot rises, the fat of the sausage itself will flow out from the hole just poked, mix with the oil and water in the pot, and cause the oil to explode, so be sure to cover the pot.
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When the oil pops less, open the lid, turn the sausage over, and continue frying until the water in the pot dries up.
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The sausages that have just come out of the pan are very hot, so you can put them on a kitchen towel to absorb the oil.
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After the sausage has cooled down slightly, it can be sliced.
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You can eat it with sliced green garlic or garlic.
