Stir-fried pork sausage

Overview

I've been tired of eating meat lately, so for a change I wanted some fatty sausage. Crisp and tasty, it’s all gone.

Raw material picture. One large intestine, 5 green onions, a small piece of ginger, 3 garlic heads, 3 dried chili peppers, 20 peppercorns, and 3 star anise. Wash and set aside.
Cut the sausage into 10 cm sections and put it into a pot of cold water. Cut the green onion into long sections, slice the ginger and garlic, cut a dried chili into small sections, add the pepper and star anise together, bring to a boil and reduce to low heat for 30 minutes.
Wash and cut the sausage into small pieces of about 1 cm, cut the green and red peppers into diamond-shaped slices, cut the green onions and dried chili peppers into small sections, cut the ginger into shreds, and slice the garlic into small bowls.
In a hot pan, add twice as much oil as usual for frying vegetables, and sauté onions, ginger, garlic, and dried chilies until fragrant.
Add the sausage and stir-fry continuously.
Sauté until slightly brown.
Heat the remaining oil in the pot, add the green and red peppers and stir-fry for half a minute.
Pour in the fat intestines and stir-fry for one minute, add 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce and stir-fry, add a spoonful of salt and half a spoonful of mushroom essence, stir well and pour out.
A plate of dry-fried sausages with full color, flavor and flavor is served to the table, let’s eat!