How to do it: Pickled pepper fat sausage

Ingredients: fatty intestines, cucumbers

Seasoning: salt, sugar, vinegar, pepper, pickled bell pepper, ginger and garlic, bean paste, cooking wine, green onion, monosodium glutamate, soy sauce, peppercorns, starch

Make 1: Fat sausage washed, put into a pot of cold water to add ginger slices, onion knots boiled, beat off the foam, add peppercorns, cooking wine continue to cook until the fat intestines with chopsticks can be inserted through. Remove the cuts.

2) Peel and cut the cucumber into pieces with a hob, take a small amount of pickled pepper and chop.

3) Pour oil into the pot on the stove, heat the oil to 40% heat, add dried peppercorns, ginger and garlic, watercress sauce, stir-fry the minced peppercorns to make the red oil, add water, salt and pepper and boil for 2 minutes to beat the dregs without use. Pour in the fat intestines, cooking wine, burn until the fat intestines are flavored, add cucumbers, soak bell peppers and add a little vinegar, hook a little thin mustard and drizzle the oil and serve.

Production essentials: Fat intestines should be burned soft and rotten, and the amount of salt used is well grasped.