Treatment of duck intestines: rub the salt once, then rinse it with clear water, put it in a pot, add onion, ginger and cooking wine, prepare an oil-free non-stick pot after cooking, heat the duck intestines, stir fry with low fire, fry the water on the surface of the duck intestines, pour it out (the duck intestines will taste and smell better after frying), and cut it into pieces (7- 10cm).
The frozen duck intestines bought will have a lack of taste. However, when your business is good, it will bring a lot of workload to handle the string by yourself, so you definitely need to buy bagged duck sausage strings from Taobao later, and the price is about 5,000 strings per bag in 550 yuan.
Second, the production of sauce
1.
Ingredients: salad oil 300g, onion 30g, celery festival 1 5g, ginger slice15g, Arnebia euchroma1g.
Production method: firstly, put salad oil into a pot and heat it, then put onion, celery and ginger slices into the pot, stir-fry them with high fire and then stir-fry them with low fire, and finally put Arnebia euchroma into the pot, stir them evenly, and filter them with a colander for preservation.
2. Preparation of sauce
Ingredients: sesame oil130g, sesame sauce150g, peanut butter 200g, Chili sauce 40g, garlic paste100g, monosodium glutamate 80g, chicken essence100g, sugar 20g and salt 20g.
Production steps: put sesame oil into a pot, add sesame sauce, peanut butter, Chili sauce, garlic paste, monosodium glutamate, chicken essence, sugar and salt, and cook for about 3 minutes.
Third, the production of iron plate duck intestines
First, heat the equipment to about 100 degree, and then add a proper amount of salad oil. After the oil is slightly heated, you can put the duck intestines on the iron plate, press the duck intestines until the surface is golden, then brush a proper amount of sauce, then take the duck intestines to the equipment and press them once, and sprinkle with spiced powder, cumin powder, Chili powder, pepper powder, etc. according to your personal taste.
Note: when frying, the temperature should not be too high and the pressing time should not be too long, otherwise it is easy to burn.