Fat sausage is an unpalatable food.

For fat sausage, everyone uses it at home. I suggest going directly to a large supermarket to buy clean processed large intestine.

Fresh fat sausage in the market, take it home, mix it with salt, vinegar and flour, marinate it for half an hour, and then rinse it clean. After rinsing, tear off the lard from the fat sausage, rinse it repeatedly with warm water, pat the ginger and onion, marinate it with cooking wine for half an hour, and then put it in a pot with cold water for blanching. After boiling water for five minutes, pick up the large intestine and wash it with clear water.

Then clean the chicken, and the chicken should choose the rooster. Here is a common sense for everyone. Cocks are generally used in cold dishes and stir-fry dishes, and hens are mostly used to make soup. Slaughter the rooster into small pieces, wash it with clear water, then pat ginger and onion, add soy sauce, soy sauce, a little salt, a little sugar and pepper powder, and marinate for half an hour.

At this time, the vegetables at the bottom are ready, the celery is washed and cut into sections, the green bamboo shoots are washed and sliced, and the two vegetables are placed at the bottom of the bowl filled with fat sausage chicken. These two dishes need not be cooked.

Then prepare the seasoning needed for cooking: Sichuan pickles, Pixian watercress, a piece of Jiang Mo, dried peppers, dried peppers, garlic cloves, thirteen spices, soy sauce, green pepper rings and red pepper rings.

When you are ready, boil the oil in the pot and put more oil in it.

Then pour the marinated chicken pieces into the colander, let out the oozing water, and then stir-fry in the pot, with a little more oil, which is close to being cooked. Stir-fry the chicken pieces until the chicken surface is slightly brown. At this time, take the piece out of the pot and leave the bottom oil in the pot.

Then pour the prepared seasoning into the pot and stir fry. Stir-fry until fragrant, add the fat sausage and stir fry. At this time, you can add some soy sauce to refresh and color the fat sausage.

Then pour in the chicken, add the water without ingredients, boil and simmer. If you use a pressure cooker, there will be less water.

When the water is dry, the fat sausage is soft and glutinous, and the chicken is mellow and slag-melting, the juice must be collected on a big fire to make the taste rich, and then the chicken essence and monosodium glutamate are added to the pot.

Put it in the big bowl of green bamboo shoots and celery just prepared.

Then sprinkle a handful of white sesame seeds on the surface.

A delicious fat sausage chicken with all colors and flavors is ready.