The method of frying fat sausage is very simple. As long as you follow the recipe step by step, you are sure to enjoy delicious dishes. Stir-fried pork intestines is one of the most distinctive dishes in China cuisine-Northeast Caicai cuisine. The main ingredient of stir-fried fat sausage is fat sausage, and the cooking is mainly slippery dishes, and the taste is homely. Material: 1, 250g cooked fat sausage. Boiled magnolia slice10g, boiled rape15g, boiled carrot10g, boiled mushroom10g. 2, lard, soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, onion, ginger, garlic, coriander stalks, chicken soup, wet starch. Features: the taste is fragrant and the intestines are soft and rotten. Operation: 1. Cut the cooked fat sausage into oblique blades (about one and a half minutes thick). Slice magnolia and carrot. Rape is cut into sections. Onions are cut into elephant eyes. Cut ginger and garlic into powder. Cut the parsley into pieces. Cut the mushrooms in half. 2. Mix the juice with soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, wet starch and chicken soup. 3. Put the lard in the spoon. When the oil is 80% hot, pour the fat sausage into a spoon and fry for a while. Pour in the colander to control the oil. 4. Heat a small amount of oil in a spoon, stir-fry onions, ginger and garlic in a wok, add magnolia slices, rape, carrots and mushrooms, stir-fry a little, then pour the stir-fried fat sausage into the spoon, cook the juice, and stir-fry a few times in the parsley section.