The sausage

When I was eight, when I was a kid on the street after school, it was like eating a little street, and it was so hot, especially when we were kids, and it was fried sausages, cut flowers on both sides, went through high-temperature oil, and the whole thing burst, and when I came out of the pot, the boss painted some sauce, sprayed powder, biting was sore, it was particularly delicious, and at that time we all ate a lot more of ham and sausage powder than meat, and we all ate so much of it, and we had so much of it now, so much of it, so much of it, and it felt like we could never eat it when we were little. I'd like to recaptulate my childhood food sometimes, but the fried food is always a little bumpy, so now there's more and more kitchen products, and rational use makes good and healthy things. What I'm sharing today is roasted intestines, which also use high temperatures to change the surface of the ham, which makes the mouth fragile, further processing makes the ham intestines different, and it's good to treat children as snacks or to cook wine. The key is to do the same without fried, and to be healthier。