Goose intestines not only have the delicious taste of goose meat, add pickled pepper to enhance the taste, and the taste is spicy and delicious bubble pepper goose intestine ingredients to prepare food common sense production tips

Goose intestines have both the delicious taste of goose meat and their own unique crisp taste, with the addition of pickled pepper to enhance the taste, and the taste is even more spicy and delicious.

400 g goose intestines 20 g bell peppers, pickled millet peppers

A pinch of green onion, sliced ginger 3 g salt 10 ml water starch

Appropriate amount of monosodium glutamate, oyster sauce, sesame oil, edible oil

1 Cut the washed goose intestines into sections and plate for later.

2 Cut the pickled millet pepper into segments and place on a dish.

3 Halve the bell peppers and set aside.

4 Pour a little water into a pot and bring to a boil over high heat.

5 Add goose intestines and cook for about 2 minutes until cooked.

6 Remove the boiled goose intestines and set aside.

7 Heat the pan with oil and sauté the shallots and ginger slices until fragrant.

8 Pour in the goose intestines and stir-fry well.

9 Drizzle with a little cooking wine and stir-fry until fragrant.

10 Add a pinch of salt, MONOS and oyster sauce and sauté to taste.

11 Pour in the bell peppers and pickled millet peppers, stir-fry well.

12 Add a little water starch and sesame oil, stir-fry well.

13 Sprinkle with a few green onions.

14 Stir-fried pickled pepper goose intestines out of the plate.

Goose intestines are rich in nutritional value, rich in protein, fat, vitamins, calcium, phosphorus, potassium and other trace elements, which have a good effect on human metabolism, nerve, heart, digestion and visual maintenance. It also has the effect of replenishing qi and deficiency, dispersing blood in temperature, and detoxifying qi.

The goose intestine should be slightly longer when it is cut into sections, because the goose intestines will shrink and shorten after being blanched in boiling water.

Like the palm chef article, please like, follow, share! What are your views and ideas, welcome to leave a message below to discuss with you.