1. Put the fat sausage in a basin, add salt and vinegar, rub it repeatedly with your hands, and then wash it with water; Slice carrots and blanch them in boiling water for later use.

2. Set the pot on fire, fill it with clear water, add the fat sausage soup and cook it, take it out and cut it into 3 cm long pieces, and pickle it with soy sauce, Shaoxing wine, pepper water and pepper noodles for a while.

3. Put the oil in the pan, and when it is 8% hot, fry the marinated fat sausage in the pan, and when it is golden yellow, take it out and cut it into elephant-eye pieces with the size of 1cm.

4. Add 5g of oil to the pot, heat the onion and ginger, fry them to taste, add two spoonfuls of Shaoxing wine, pepper water, soy sauce, refined salt, balsamic vinegar, white sugar and fresh soup, then put the fat sausage and ingredients in the pot, boil it, change the sesame oil to the pot, and put the prepared carrot slices on it after serving.