To handle the goose intestines, you must master certain skills. First, the goose intestine should be soaked in clean water until the goose intestine absorbs enough water to become swollen; then, use a knife to carefully scrape off the dirt attached to the inside of the intestinal wall, rinse and wash; then, the intestine The grease is torn off. This step is not necessary. If you like a slippery taste, you can keep it properly. Finally, wash the goose intestine thoroughly and cut it into small pieces of about 10 cm to prepare the pot.
Peel the potatoes, cut short and short, and immerse them in cold water for use.
Goose intestine soaked in water to absorb moisture and stretch, remove dirt and grease attached to the goose intestine, wash and wash
Dispose of clean goose intestines to control dry water and pour in oyster sauce
Grab the hand well and marinate for about 15 minutes.
Put a little oil in the wok, heat it and pour the potato
Stir in medium heat until the potato is discolored and soft
Sprinkle a little salt
Sprinkle with a little chicken powder
Put another pot, put a little oil, add hot ginger and add incense
Put in the goose intestines, stir fry for about 5 minutes
Stir-fried goose intestine discoloration, curling
Add oyster sauce
After stir fry evenly, add a little chicken powder
Add the green onion and stir fry evenly.
1. Do not cut the potatoes too thin, and do not save the steps of soaking cold water, otherwise you will lose the crisp taste; 2. The fat in the goose intestines can not be removed, it will be oiled when fried, and it will taste more fragrant; 3. The goose intestine is marinated in advance with oyster sauce for a while, making it easier to taste; 4. Be sure to control the moisture before the goose sausage is fried, so as to ensure a crisp taste; 5. Be sure to stir-fry to ensure the taste; 6. Potatoes can also be replaced with other side dishes such as fried bean sprouts.