The practice is: the pot is hot, add the right amount of oil, and add the fat sausage to burst (so that the fat sausage is more fragrant and can burst the oil that has not been removed from the fat sausage). After the sausage is fragrant, pour a proper amount of cooking wine into the side of the onion pot (the volatilization of cooking wine can take away the smell of sausage), and then add garlic and spices.
Stir-fry together, then add two or three spoonfuls of bean paste and pickled pepper sauce (chopped pickled pepper) and stir-fry a few times, then add a spoonful of sugar, then pour a bottle of beer and add a proper amount of water to boil. Cover the fire and simmer for 20 minutes.
After 20 minutes, add chicken, mushrooms and green onions, add soy sauce to taste, add a little soy sauce to add color, and add a little mature vinegar. Continue to cover and cook for about 20 minutes.
Fat sausage chicken originated in Pengzhou, Chengdu, and has the reputation of "land of abundance" and "fertile soil in Sichuan". Now it is as popular in Chengdu as pickled fish in Pengzhou. Several famous brands such as Shuweixiang Fat Intestine Chicken and Pengzhou Old Watch Fat Intestine Chicken were born. Chengdu Sichuan cuisine image has already developed and launched its own image pork intestines chicken hot pot series.