Generally, it takes about 40 minutes to cook, and the pressure cooker cooks 15 minutes, which makes it taste better.

Method:

Rub the fat intestines with vinegar repeatedly to remove mucus, and then rinse with running water repeatedly to remove odor.

Add fat sausage, water, green onion and ginger into the pressure cooker, cook the wine, steam it for 20-30 minutes, and uncover the lid after the steam disappears.

Note: Fat sausage should be cooked in cold water, usually for one hour. If it is always not rotten, you can also put some edible alkali.