2. Add flour and beer to the fat sausage, wash it inside and outside to remove the fishy smell, and then rinse it repeatedly with clear water.

3. Change the processed fat sausage into a knife and cut it into pieces.

4. Add ginger slices and cooking wine to the pot, boil the fat sausage, remove and drain.

5. Cut the duck into strips, blanch it in boiling water, take it out and drain it.

6. Chop garlic, onion and ginger, and cut fresh peppers and dried peppers into small pieces for later use.

7. Heat the oil on the fire and saute shallots, ginger, garlic and dried and fresh peppers.

8. Add the fat sausage and duck blood in turn and stir fry slightly.

9. Add soy sauce, sugar, bean paste, pepper and chicken powder.

10. replace it with a casserole, cover it, stew for 20 minutes, sprinkle with coriander powder and pour in sesame oil.