Slice sausages diagonally into halves. Cut onion and bell peppers into bite-sized pieces. Mince green onion.

Crack eggs into a bowl, add a pinch of salt, and whisk well.

In a separate bowl, mix sugar, chicken broth powder, sake, water, and cornstarch to create the sauce.

Heat salad oil in a frying pan over medium heat. Pour in the eggs, stir-fry until semi-cooked, and set aside.

In the same pan, stir-fry sausages, onion, and bell peppers briefly, then set aside.

Cool the pan slightly, then add salad oil, half the green onion, garlic, ginger, and doubanjiang. Heat on low until aromatic.

Add ketchup and cook on low heat for 1 minute to reduce moisture.

Pour in the prepared sauce mixture, stirring until it thickens. Return sausages, vegetables, and eggs to the pan, mixing well.