It is not easy to make a delicious sausage chicken.

Fat sausage is a difficult ingredient to handle.

For fat intestines, which are used by everyone at home, I recommend going directly to a large supermarket to buy processed and washed large intestines.

When you take the fresh sausage from the market home, mix it thoroughly with salt, vinegar and flour, marinate it for half an hour, and then rinse it. After rinsing, tear off the lard on the fat intestines, rinse repeatedly with warm water, pat the ginger and green onions, add cooking wine and marinate for half an hour, then put them in a pot with cold water and blanch them. After the water boils for five minutes, remove the large intestine and wash it with clean water.

Then clean the chicken, and choose the rooster for the chicken. Here is a common sense for everyone: roosters are generally used for salads, stir-frying and roasting, and hens are mostly used for soups. Cut the rooster into small pieces, wash it with water, then pat the ginger and green onions, add cooking wine, light soy sauce, dark soy sauce, a little salt, a little sugar, and pepper powder, and marinate for half an hour.

At this time, prepare the bottom vegetables. Wash and cut the celery into sections, wash and slice the green bamboo shoots, and place the two vegetables at the bottom of the bowl where the chicken is served. There is no need to cook these two dishes.

Then prepare the seasonings needed for frying: Sichuan pickles, Pixian watercress, a piece of smashed ginger, dried chili peppers, dried Sichuan peppercorns, garlic cloves, thirteen spices, light soy sauce, green pepper rings, and red pepper rings.

When ready, heat the pan with a little more oil.

Then pour the marinated chicken pieces into a colander, drain out the water, then stir-fry in a pan with a little more oil, which is close to deep-frying. The chicken pieces should be fried dry and the surface of the chicken should be fried. When it appears slightly browned, remove the pieces from the pan and leave the bottom oil in the pan.

Then pour the prepared seasoning into the pot and stir-fry. After the aroma is released, add the sausage and stir-fry. At this time, you can add some light and dark soy sauce to enhance the freshness and color of the sausage.

Then pour in the chicken, add water to cover the ingredients, bring to a boil over high heat and simmer over low heat. If using a pressure cooker, use less water.

When the water is boiled out, the intestines are soft and waxy, and the chicken is fragrant and mellow, use high heat to remove the juice. Be sure to fry the water to dry out the flavor so that the flavor is rich. Then add chicken essence and monosodium glutamate and start the pot.

Put it into the big bowl with the green bamboo shoots and celery you just prepared.

Then sprinkle a handful of white sesame seeds on the surface.

A delicious fat intestine chicken with full color, flavor and flavor is ready.