The method of side dishes is Sichuan cuisine. The main ingredient is duck-flavored spicy cold dishes.

Edit this raw material and practice.

Raw materials: 500g cooked duck intestines, konjac shreds 100g, crispy soybeans, chopped green onion, salt, monosodium glutamate, red oil, red soy sauce, sugar, ginger juice, garlic paste, pepper powder and sesame oil. Exercise 1. Cut open the duck intestines and scrape off the dirty oil film. 2. Boil the duck intestines in a boiling water pot for 2-3 minutes, then remove and cut into 5cm pieces for later use. 3. Scald the konjac shreds with boiling water, control the moisture, put them on a plate, put the duck intestines on it, mix the red oil, ginger juice, garlic paste, red soy sauce, pepper powder, sugar, monosodium glutamate and sesame oil in a bowl, pour them on the duck intestines, and sprinkle with chopped green onion and soybeans. Features spicy and delicious, crisp and smooth.