Description
The hidden menu at seafood restaurants boasting incredible crispness, where Taiwan's specialty goose (E Rou) thin, wide 'intestines' are rapid-fried on high with bean sprouts and celery.
Restaurants serving Stir-fried Goose Intestines
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Goose intestine(E Chang)
- Celery
- Bean sprouts
- Ginger
- Garlic
- White pepper
Instructions
- [Authentic Recipe]
- [Intestine Prep (Artisan Skill)] Slit fresh goose intestines (E Chang), thoroughly scrape inside fat/dirt with salt/vinegar. *Goose intestines are very thin and curl when cooked.
- Julienne celery, prepare bean sprouts (roots removed).
- Boil water in a wok, blanch goose intestines for 'just 3-
- seconds' to deodorize, drain immediately (boiling longer makes it rubber).
- Heat oil in wok, fragrantly sauté shredded ginger, garlic, red chili.
- Add celery and sprouts, toss briefly, dump in blanched intestines.
- Add salt, white pepper, and a little rice wine, toss violently on high for 'dozens of seconds'.
- Remove quickly while intestines are crispy.
Learn more Spice, substitutes, tips
Key spices
White pepper and ginger aroma
Substitutes at Japanese supermarkets
Thinly sliced pork stomach (will be slightly harder)
Pairing
Kaoliang liquor or Cold Beer
Trivia
[For Adults] The hidden ace always ordered alongside meat at Taiwanese goose specialty shops. Lacks the 'chewiness' of pork/beef intestines, offering an unbelievably crispy texture like 'premium wood ear or jellyfish'. A supreme masterpiece that makes drinkers groan in delight.
Eating tips & etiquette
[Unique Eating] Pick up goose intestine, celery, and sprout simultaneously with chopsticks, playing an orchestra of 3 rhythmic textures—'Crisp! Crunch! Snap!'—in your mouth!
Allergen
Chicken (Goose)