Sour and Spicy Goose Intestine with Spring Bamboo Shoots

Ingredients:
Goose intestine 150g
Spring bamboo shoots 100g

Seasonings:
Haoji Liquid Chicken Bouillon 10ml
Chili oil 10ml
Chicken oil 20ml
Wild pepper sauce 5ml (approx. from crushed wild peppers)
Fresh stock 20ml
Water starch 5g
Chopped scallion 3g

Preparation Method:
1. Cut the goose intestine into long segments and chop the scallion. Thinly slice the spring bamboo shoots. Blanch the bamboo shoots and goose intestine separately and set aside.
2. Heat chicken oil in a wok or pan, and stir-fry the bamboo shoot slices and goose intestine until fragrant. Add the fresh stock, wild pepper sauce, and Haoji Liquid Chicken Bouillon and simmer together.
3. Finally, add the water starch to thicken the sauce, sprinkle with chopped scallion, and pour chili oil over the top before serving.

Characteristics:
The dish is crisp, tender, sour, and spicy with a smooth texture. The unique rich and natural chicken flavor of Haoji Liquid Chicken Bouillon deeply penetrates the ingredients, instantly elevating the taste of the dish!