Preparation materials: cooked goose intestines 130g, pickled cabbage 1 15g, appropriate amount of oil, appropriate amount of sugar and appropriate amount of chicken essence.

1, material preparation.

2. Put the cooked goose intestines on the chopping board and cut them into sections for later use.

3. Chop the sauerkraut on the chopping board for later use.

4. Heat oil in a wok, cut the goose intestines, and add a proper amount of cooking wine.

5, stir fry.

6. Then, add the chopped sauerkraut and stir fry.

7. Then, add the right amount of sugar.

8. Add appropriate amount of chicken essence.

9. Stir the seasoning evenly and serve.

10, pan, plate.