It is said that the crispy goose intestine is listed as one of the "Top Ten Prohibited Vegetables in China". Why is this?
Let ’s take a look at its method first. Select the fat and beautiful goose, take a small knife and make a circle along the anus of the goose. The freshest goose intestine obtained in this way is really terrible, no wonder it will be banned.
Goose intestines are rich in protein, B vitamins, vitamin C, vitamin A, and trace elements such as calcium and iron. It has a good protective effect on human metabolism, nerves, heart, digestion and vision maintenance.
Northeast goose intestines are selected in the cold regions. Pure goose intestines, thick meat and good taste; southern goose intestines are mostly for feed, and goose intestines are thin and not very wide.
Frozen goose intestines need to be rough-processed and technically processed later. Fresh goose intestines are not better than frozen goose in terms of color, taste and appearance.
How to make crisp goose sausage:
Ingredients: crispy goose intestines, garlic slices, shredded ginger, dried chili segments, soy sauce, beef sauce.
Production Method:
1. Cut the crispy goose intestines and fry it with 60% hot vegetable oil until it is mature and ready for use.
2. Ginger shreds, dried peppers, monosodium glutamate, soy sauce, beef sauce, put in a pan and stir-fry, add goose intestine, heat, put garlic slices out of the pan.
