Fat sausage, potato, oyster sauce, Lee Kum Kee braised sauce, Lee Kum Kee sweet noodle sauce and black bean sauce, marinade, white wine, cooking wine, star anise, cinnamon, ginger, garlic, dried pepper, etc.

Method:

1. Scrape the fat sausage, cut it into 2cm sections, put it in a cold water pot, add cooking wine, pepper and ginger, cook for 5 minutes, take it out and drain.

2. Put a proper amount of water into the pressure cooker, put the above preliminarily treated fat sausage, add star anise, cinnamon, dried pepper, ginger, gravy and a little salt, and cook for 5-8 minutes after SAIC.

3. Peel the potatoes, wash them, cut them into pieces and oil them for later use.

4. Put the pot on high fire, add vegetable oil, heat it, add the fat sausage, stir-fry until it is dry, add the white wine, Lee Kum Kee sweet noodle sauce, black bean sauce, oil consumption, garlic and ginger in turn, stir-fry until the fat sausage is soft and rotten, then add the above-mentioned oiled potato pieces and stir-fry it with low fire.

This dish is bright red in color, soft and rotten in texture, fresh and fragrant in taste, mellow in taste, fat but not greasy and long in aftertaste.