Wash the fat sausage, boil water in the pot, add the washed fat sausage, add ginger slices, onion segments and a little cooking wine, boil the water for 10- 15 minutes, drain and take out.

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In addition, boil water in the pot, add ginger and onion, and stew the fat sausage for 2 hours.

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Replace the fat sausage with a knife and cut it into iron-framed plates. Pour a little vegetable oil into the pot. When it is 60% hot, add the fat sausage and stir fry.

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Stir-fry until the surface of the fat sausage is golden yellow, pour the dried Chili and Zanthoxylum into the pot, stir-fry until the fragrance is overflowing, and then pour in the bean paste and a little soy sauce to enhance the flavor and color.

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Stir-fry watercress, add a little garlic slices, cut two pieces of meat, stir-fry celery festival and onion strips.

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When the green pepper in the pot is tiger skin color, pour a little cooking wine and continue to stir fry. When the fat sausage is reddish and the green pepper is tiger skin color, it can be cooked.

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