Stir-fried Goose Intestines
Crisp and tender goose intestines, quickly stir-fried over high heat to lock in flavor, with chili and Sichuan peppercorns for a spicy, aromatic dish perfect with rice.
Ingredients
15 items- Goose intestines 300g
- Green bell pepper 1
- Red bell pepper 1
- Dried red chilies 6-8
- Sichuan peppercorns 1 tsp
- Ginger 1 small piece
- Garlic 3 cloves
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 1 tbsp
- Sugar 1/2 tsp
- White pepper Pinch
- Salt To taste
- Cooking oil 2 tbsp
- Baking soda 1 tsp
Nutrition
Steps （8 steps）
Wash the goose intestines with salt water, remove impurities, turn inside out to remove excess fat, rinse clean under running water and drain. Cut into 5cm lengths.
Mix the goose intestines with 1 tsp baking soda and a pinch of salt, rub well and let marinate for 10 minutes. Rinse thoroughly and drain. This makes them extra crunchy.
Slice bell peppers into diamond pieces. Slice ginger, crush garlic, cut dried chilies, prepare Sichuan peppercorns. Mix sauce: light soy sauce, dark soy sauce, cooking wine, sugar, white pepper and some water starch.
Bring water to a boil in a pot, add a little cooking wine and ginger slices. Blanch the goose intestines for 10-15 seconds, as soon as they curl up, remove and drain. Do not over-blanch.
Heat oil in a wok over high heat until 70% hot. Add ginger, garlic, dried chilies and Sichuan peppercorns, stir-fry until fragrant.
Add goose intestines, stir-fry quickly over high heat for 20-30 seconds. Pour the prepared sauce along the edge of the wok and continue to stir well.
Add bell pepper pieces, stir-fry over high heat for 10-15 seconds until just cooked, maintaining high heat.
Adjust salt if needed, quickly plate and serve immediately while hot.
Tips
Blanch goose intestines briefly until they curl to keep them crunchy. Marinating with baking soda makes them more tender but must be rinsed thoroughly. Use high heat throughout and work fast.
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