Boiling Goose Intestines

Boiling Goose Intestines

　　1. Wash the goose intestines and cut them into 2 cm-long segments for later use;

　　2. Marinate the goose intestines with chicken powder, 2 grams of sand ginger powder, chicken essence, and Maggi seasoning until well combined;

　　3. Heat salad oil in a wok until 60% hot, add bean sprouts, stir-fry with salt until fragrant, slice bamboo shoots, blanch them, then place both in a bowl;

　　4. Arrange the prepared goose intestines on top of the mixture in the bowl, sprinkle with fresh sacha wheat, sesame seeds, and garlic;

　　5. Heat spicy oil in a pan, add dried chili peppers and Sichuan peppercorns, heat to 80°C, then pour over the goose intestines, garnish with coriander, and drizzle with sesame oil to finish.