1, materials: 250g of pork sausage, 200g of celery, 50g of Hangzhou pepper, 15g of pickled peppers, 2 tablespoons of bean paste, 10g of dried chili peppers, ginger 1 piece.

2, prepare the ingredients: pork sausage (remove the head) celery Hangzhou pepper (Er Jingzhi).

3, celery cut section spare Hang.

4, Hang Pepper cut about 2 centimeters segment, cut in half.

5, prepare accessories: bean paste, white onion, shredded ginger, dry chili, pepper, garlic, millet chili cut circle, pickled red pepper.

6, fat intestines washed with scissors cut.

7, add salt (amount) cooking wine, starch knead (3 minutes).

8, wash with water and repeat again.

9, the third time only with starch kneading. Wash.

10, boiling water in a pot for a few minutes.

11, start the pot can be put into cold water to cool down.

12, cut into pieces, to be used.

13, hot oil. 8 mature into the onion, ginger and garlic, pickled pepper stir fry. Put pepper dry chili. Put in the bean paste. Stir fry red oil.

14, add the fat intestines and stir-fry quickly over high heat.

15, stir-fry rolls put a high degree of white wine (cooking wine).

16, pour a small amount of soy sauce.

17, add hang pepper, celery stir fry for about a minute.

18, before starting the pan into the chicken seasoning.