Fat sausage casserole is a traditional Chinese dish in Guangdong province, belonging to Cantonese cuisine. Simple and delicious hot pot, a winter specialty. Volvariella volvacea and Lentinus edodes are divided into two parts, and fresh bamboo shoots are cut into prismatic shapes. Wash and put in a casserole for later use. Cut ginger, garlic, onion and pickled pepper into a "horse ear" shape. (3) Wash the fat sausage, put it in a cage, steam it until it is 8% mature, take it out, and cut it into 4 cm pieces. (4) Put the wok on the fire, add oil to heat it, add ginger and garlic slices, onion, soaked red pepper and fat soup, and stir-fry until fragrant. Mix the white soup, add monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, pour into the casserole and go on stage.