Ingredients
400 g fresh goose intestines, 100 g asparagus lettuce (Chinese lettuce).
Seasonings
A small amount of minced ginger, 1/3 teaspoon each of salt, MSG, ground white pepper, cornstarch, and sweet bean sauce, 1/2 teaspoon chicken bouillon powder, 1 teaspoon each of sugar, soy sauce, and Shaoxing wine, water starch as needed, and 3 tablespoons vegetable oil.
Preparation
1. Remove the root of the lettuce, peel off the outer skin, wash it, and cut it into strips the size of chopsticks.
2. In a bowl, combine soy sauce, salt, sugar, white pepper, chicken bouillon, and cornstarch slurry to make the sauce mixture.
3. Clean and prepare the duck intestines, cut into small sections, place in a bowl, and marinate with salt, cooking wine, MSG, and cornstarch, coating evenly.
Steps
1. Heat oil in a wok over high heat, add the goose intestine segments and flash-fry briefly, then remove. Once the oil temperature rises again, add the lettuce strips and flash-fry until just cooked through, then remove and drain excess oil.
2. Heat the remaining oil in the wok, add minced ginger, sweet bean paste, and a splash of water, stir-fry briefly, then add the goose intestines and lettuce strips, tossing everything together until well combined.
3. Then pour in the prepared sauce mixture, sprinkle with MSG, toss the wok to combine evenly, drizzle with hot Sichuan pepper oil, and transfer to a serving plate.