500g cooked fat sausage, garlic 10 cloves (mashed), appropriate amount of minced onion and ginger, 2 tablespoons of minced coriander seasoning and cooking wine, 2 tablespoons of soy sauce, a little monosodium glutamate, a little salt, chicken soup 1 bowl and 2 tablespoons of water starch.

working methods

1. Wash the fat sausage, cut it into sections with an oblique knife, blanch it thoroughly with boiling water, and then control the water to dry.

2. Heat the oil in the pot, add the minced onion and ginger, then add the garlic to stir-fry the fragrance, cook the cooking wine and soy sauce, add the chicken soup, monosodium glutamate and salt, put the fat sausage in the soup and boil it over high fire, skim off the floating foam, hook the thin water starch, and take out the minced coriander.

Cooking upgrade

If you use a large intestine head, it will taste better. The large intestine is thick and the intestines are thin, and the taste of playing teeth will be very cool. Be sure to cook the head of the large intestine before burning!

To clean the large intestine, you can rub it with flour and salad oil first, then wash away the mucus with clear water, and then rub it with wine and vinegar, which can effectively remove the fishy smell.

Garlic is essential for heart health. It helps to lower cholesterol, improve the elasticity of arterial wall and lower blood pressure.