About half an hour or so, the best way to pickle duck intestines is called cold pickling. The so-called cold marinating means that the marinated soup is cooked, cooled to 50℃ or 60℃, the duck sausage is scalded in a boiling pot until it is crisp and tender, so that it can be deodorized without marinating, and finally it is soaked in warm salt water for half an hour.

The practice of curing duck intestines:

1. Duck intestines must be rubbed with salt and yellow wine, washed several times, boiled for a while, washed and drained for later use, and heated in a pan to pour oil. After the oil is heated, add onion, ginger, garlic, dried pepper, cinnamon and star anise, and stir-fry white sugar (white sugar is good for coloring). Pour in the prepared yellow wine and soy sauce.

2. Pour the prepared yellow wine, soy sauce and vinegar, add water to boil and put it into the prepared duck intestines (the water should overflow the duck intestines). When measuring the soup, turn to low heat and stew at least a little salt (if you are not sure, you can taste the salty soup first). Turn to high fire to collect juice.

3. Finally, pick up the duck intestines with chopsticks and put them on the plate.

Duck intestines are one of the internal organs of ducks and are the ingredients used in many dishes. Hot pot can be marinated, fried, stewed and scalded. Delicious, crispy and delicious. It has a good effect on digestion and vision maintenance.

References:

Baidu encyclopedia duck intestines