Seasoning: salt, vinegar, ginger, garlic, dried pepper, pepper, cooking wine, vinegar, soy sauce, pepper, star anise, cinnamon, fragrant leaves, monosodium glutamate, pepper and sugar.

Exercise:

1. Put the fat sausage in the pot, add more salt and vinegar, and rub it hard, rub it, rub it. When a large amount of mucus appears in the pool, pour out the mucus and clean it with water.

2. Pour in the flour again, knead it again and rub it clean.

3. Turn it over, tear off the oil flower on the inner wall of the sausage, add salt, rub it with vinegar and wash it with water.

4. Turn to the front again and wash it with vinegar several times. Boil water in a pot, add a few slices of ginger, and add the washed fat sausage to the water.

5. Cut the fat sausage into small pieces, put a proper amount of water into the pot, add the cut fat sausage, add ginger slices, salt, cooking wine, vinegar, soy sauce, pepper, star anise, cinnamon and fragrant leaves, cook for about 20 minutes with low fire, remove and drain.

6. Shred green pepper, onion, ginger and garlic.

7. Put the oil in a clean pot. When the oil is hot, add pepper and dried pepper and stir-fry until fragrant. Add ginger, garlic and chopped green onion and stir fry. Pour in the fat sausage and stir fry.

8. Add the green pepper and stir-fry until the green pepper is cut off and the fat sausage is dry. Add a little salt, sugar, monosodium glutamate and pepper to taste, and then put it into the pot.