Preparation materials: 400g fat sausage, 200g udon noodles, 1,000 pieces 1 piece, 6-7 pieces of oily tofu, dried fungus 10g, coriander 10g, mustard tuber, peanuts, ginger 10g, garlic 20g, and chopped pepper 50g.

1. Wash the fat sausage and cut into pieces first;

2. Stir-fry ginger, garlic and chopped pepper;

3, then add the fat sausage and stir fry a few times;

4, then put soy sauce, soy sauce and beer, the amount of soy sauce can be put a little more, mainly to increase freshness, beer is to deodorize, enhance fragrance, soften the fat sausage, and make the fat sausage taste softer and worse;

5. Add pepper, fragrant leaves, star anise, dried peppers and green onions, not much, just a little;

6. After boiling, turn to low heat 1 hour;

7. When making fat sausage, prepare side dishes and shred thousands of pieces;

8. Cut the oily tofu in half, which is easier to taste;

9. Soak dried auricularia and shred;

10, try the fat sausage after cooking, because the chopped pepper is salty and has no salt;

1 1, put half a pot of water in the casserole, and then add chicken essence and salt;

12, add 1 tbsp vinegar, 2 tbsp soy sauce and 1 tbsp oil pepper;

13, add coriander root and bring to a boil;

14, taste after boiling;

15, and then add potato flour. I didn't buy potato flour, so I used udon noodles instead;

16, with side dishes;

17, put a spoonful of fat sausage brine soup;

18, and finally add a little mustard tuber, peanuts and coriander leaves;

19, and the finished product is as follows.