2. Accessories: 3 peppers.

3. Seasoning: salt 1 teaspoon, soy sauce 1 teaspoon, onion 1 onion, ginger 1 ginger, garlic, pepper 10, starch 1 teaspoon.

4. Rinse repeatedly with running water, then add pepper, onion, ginger and a little salt to the pot and cook until it can be inserted with chopsticks.

5. Take out the cooked pig large intestine and let it cool. After the soup cooked in the intestine is cooled, put the solidified oil and stew the sauerkraut.

6. Take a section of large intestine and cut it into oblique knife blocks.

7. When the pot is hot, you don't need to refuel. Just put the fat sausage into deep frying, and then add two pieces of dried peppers. Because the fat sausage itself has a lot of oil, it will melt when heated, so you don't need to refuel.

8. Stir-fry the fat sausage until it is soft, then add pepper and garlic slices, add a little salt and soy sauce, and stir-fry until the pepper is cut off.

9. Finally, take a spoonful of dry starch, add half a bowl of water, stir well, pour into the pot, and thicken until the water starch adheres to the fat sausage.