1. Cut the blanched fat sausage into small pieces with a hob, scrape off the excess oil inside with a knife tip, cut the onion, ginger and garlic into small pieces, obliquely cut the pepper, slice the carrot and cut the onion into small pieces, but do not put the onion.

2. Prepare bowl juice: slice a lot of onion, ginger and garlic, add 3 tablespoons (20g) of soy sauce, 2 tablespoons (14g) of cooking wine, half a tablespoon of rice vinegar, 3g of salt, 5g of sugar and 2g of white pepper, and finally add about 15g of starch and 1.5 times of water and mix well.

3. Boil water, add onion ginger and cooking wine, remove onion ginger when boiling, add fat sausage, add a little vinegar, and remove when the water boils.

4. Remove the cooked fat sausage and control the moisture.

5, put a little oil in the pot, add the beaten ginger and fat intestines, simmer for a while, and remove the excess oil.

6. Pour out the excess oil, add the dried peppers and stir-fry the onions, ginger and garlic on low heat.

7. Add ingredients and fry until it is broken.

8. Add the fat sausage, add the juice and stir fry quickly, and quickly put it on the plate.