1, hot pot restaurant goose intestines in the refrigerator fresh, there is a need to take out and use.

2, goose intestines choose fresh goose intestines, before the hair system, goose intestines can only keep fresh, can not be frozen. Because after freezing out of the goose intestines sent out the taste is not delicate. Goose intestines in the initial processing is also the most critical part. Processing the goose intestines with a knife, and then use wooden chopsticks to scrape the oil outside the goose intestines, such as not scraping the oil, the oil tendons in the dish will also directly affect the crispness of the goose intestines.

3, in the scratch to oil, goose intestines into the water to wash away the dirt, cut can not be rubbed with salt, vinegar. In this step there are many cooks will use salt, vinegar rubbing, thought this rubbing goose intestines will be cleaner. In fact, the mucous membrane in the intestinal wall for the goose intestinal lining tissue, directly connected to the goose intestines, such as the inner wall of the mucous membrane rubbed off, is the same as the destruction of the goose intestinal lining tissue, issued by the goose intestines are small and dry. If you do not destroy the goose intestinal lining tissue, issued by the goose intestines fat and crisp, and no smell.