Stir fried goose sausage with Scallion(cong duan chao e chang )

Stir fried goose sausage with Scallion

Introduction:

Production steps:

Step 1: wash goose intestines and cut into 10 cm segments.

Step 2: cut the scallion to 3cm, the garlic seedling to 3cm, slice the ginger, smash the garlic, cut the minced garlic, and cut the red pepper into rings.

Step 3: heat 30 g of oil in the pan first, and when it is 70% hot, pour in the goose intestines and copy it quickly.

Step 4: because the goose intestines will come out of water when fried, so first pour out to control the dry water.

Step 5: heat another pot, add oil and stir fry until fragrant.

Step 6: pour in the goose intestines and stir well.

Step 7: add green onion and garlic leaves, then add seasoning (chicken powder 3G, sugar 1g, raw powder 3G, sesame oil 2G, oyster sauce 5g, soy sauce 3G, soy sauce 2G) to stir well.

Step 8: add parsley and sesame oil to thicken.

Materials required:

Goose intestine: 400g

Scallion: 100g

Ginger: 10g

Garlic: 5g

Red pepper: 15g

Garlic sprouts: 10g

Coriander: 5g

Salt: 3G

Chicken powder: 3G

Sugar: 1g

Raw powder: 3G

Sesame oil: 2G

Oyster sauce: 5g

Fresh: 3G

Veteran: 2G

Note: Goose intestines taste fresh, to identify its good or bad to light color and milky white, thick appearance is good.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cong Duan Chao E Chang