Wash and cook the fat sausage, cut off the fine tail, cut it into 2.5 cm long sections, and put it in boiling water to remove the water;

2. The wok is filled with oil. When it is 70% hot, put it in the large intestine and fry it until it is golden yellow. Take it out.

3. Pour the sesame oil into the wok and heat it. Add 30 grams of sugar and stir-fry until dark red. Pour the cooked fat sausage into the wok and turn it over to make it change color.

4. Add cooking wine, onion, ginger and minced garlic, stir-fry until fragrant, then add 250 ml of clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate and soup, and then move to low heat for slow stew;

5. When the soup reaches 1/4, add pepper, cinnamon (crushed) and Amomum villosum (crushed), continue to simmer on low heat until the soup is thick, turn the spoon to make the juice evenly coat the large intestine, pour chicken oil on it, drag it into the plate and sprinkle with coriander powder.