When making goose intestines, many chefs and friends have used a variety of hair making methods, but many times they are either old and fluffy, or they are too alkaline. Here's a simple and convenient way to make it.

There are three points to pay attention to in this method:

1, goose intestines are made of fresh goose intestines, which can only be kept fresh and cannot be frozen before being made. Because the goose intestines that are frozen are not delicate in taste.

2. Goose intestines are also the most critical part in the initial processing. When processing, the goose intestines are cut with a knife, and then the oil outside the goose intestines is scraped clean with wooden chopsticks. If the oil is not scraped clean, the oil tendons will directly affect the crispness of the goose intestines when serving vegetables.

3. After the oil is cut, put the goose intestines into clean water to wash away the dirt. Never rub them with salt or vinegar. In this step, many chefs will rub it with salt and vinegar, thinking that rubbing goose intestines will be cleaner. In fact, the mucosa in the intestinal wall is the lining tissue of the goose intestine, which is directly connected with the goose intestine. If the lining mucosa is rubbed off, it is equivalent to destroying the lining tissue of the goose intestine, and the goose intestine is small and dry. If the inner membrane tissue of goose intestine is not destroyed, the goose intestine will be fat, crisp and tender, and there will be no foul smell.