Ingredients:

Goose sausage 300g

Accessories:

50 grams of small peppers, 20 grams of minced garlic, 15 grams of minced coriander

seasoning:

50 grams of executive chef's sauce, 2 grams of executive chef's chicken powder, 15 grams of executive chef's chili oil

3 grams of mustard powder,

Production process:

1. Wash the goose intestines, add ginger, spring onion and cooking wine, blanch the goose intestines with 90℃ hot water until cooked, remove and drain in cold water.

2. Cut the goose intestines into small pieces, put them in a container, add mustard powder, executive chef’s chicken powder, chili pepper, and minced garlic, mix well, then pour in executive chef’s juice and executive chef’s chili oil.