1. Wash Oenanthe javanica and cut into sections. Cut open the goose intestines and wash the dirt. Remove the ends of mung bean sprouts and wash them. Boil the cooking wine in a boiling water pot, put the goose intestines, coriander and mung bean sprouts into the water respectively, and take them out for later use.

2. Heat the pot, add oil to heat it, add shallots and ginger slices, stir-fry goose intestines, cress and mung bean sprouts, cook cooking wine, add salt and monosodium glutamate to taste, and stir-fry for a while.