2. Prepare a proper amount of fat sausage, wash it, pour cold water into the pot, put the fat sausage in, add ginger slices, onion segments, cooking wine and pepper, cover the pot and boil it, and turn to low heat for 30 minutes.
3. Wash and cut the blood, then wash and cut the cooked fat sausage, then cut the ginger, garlic and onion for later use.
4. Pour cold water into the pot, put the blood water in, add a little salt, boil it with high fire first, and then remove it with a colander to control the water for use.
5. Add a little cooked oil to the pot, add a little lard to stir fry, then add onion, ginger and garlic to stir fry, and add a spoonful of bean paste and Chili sauce to stir fry red oil.
6. After the red oil is fried, add the fat sausage and stir well. Add cooking wine, water, a little salt, sugar, pepper, soy sauce and blood curd and stir well. After the fire boils, turn to medium heat for 3 minutes, then pour in a little water starch thickening, and pour in a few drops of sesame oil and stir well to get out of the pot.