2. Cook the fat sausage in water until it can be poked open with a chopstick. When cooking, you can add some salt to let it taste slowly. When the water boils, pay attention to remove the end of the fat sausage, so that the taste of the fat sausage will not be so choking. When cooking fat sausage, you can cut the green pepper and cut it into long strips, which are slightly thicker. It's best to buy spicy green peppers. If they are not spicy, you should have dried peppers. Garlic also needs to be cut into grains and slices, and ginger needs to be cut into silk. When the time is up, remove the fat sausage from the water and cut it into pieces with a hob, which will be more delicious.
3. Add oil into the pot, and you can put some salt first, so that when you put the vegetables into the pot, there won't be too much oil splashing. Heat the garlic in oil, stir fry it, then add the green pepper, stir fry a few times, add some broth and stew for a while! After that, put salt. Since a little salt has been put before, be careful when putting salt, and don't put too much. Stir-fry the green pepper until it is 5% soft, add some chicken essence and take the pan for later use. Then wash the pan and wipe it clean.
4. Turn up the fire, drain the oil. When it is hot, add shredded ginger and garlic, too. Then, put the fat sausage in, stir fry, add sugar, soy sauce and soy sauce, and stir well! At this time, pour the spare green pepper in, or stir fry with fire. When the fragrance overflows, it is also the time to take the pot!