This is normal, mainly because there is too much oil in the fat sausage.

The practice is as follows:

1. Rinse repeatedly with running water, then add pepper, onion, ginger slices and a little salt and cook in the pot until chopsticks can be inserted.

2. Take out the cooked pig large intestine and let it cool. After the soup cooked in the intestine is cooled, put the solidified oil and stew the sauerkraut.

3. Take a section of large intestine and cut it into oblique knife blocks.

You don't need to refuel when the pot is hot. Just put the fat sausage in and fry it, and then add two pieces of dried Chili. Because the fat sausage itself has a lot of oil, it will melt when heated, so there is no need to refuel.

5. Stir-fry the fat sausage until it is soft, add pepper and garlic slices, add a little salt and soy sauce, and stir-fry until the pepper is chopped.

6. Finally, take a spoonful of dry starch, add half a bowl of water, stir well, pour into the pot, thicken until the water starch adheres to the fat sausage, and the dish is finished.