Accessories: 50g of winter bamboo shoots and 50g of peanuts (raw).
Seasoning: cooking wine 15g, soy sauce 8g, monosodium glutamate 3g, white sugar 3g, vinegar 3g, watercress 10g, onion 10g, garlic 0g (fried), pepper 5g (red tip and fine dried), sesame oil 25g, starch (corn).
The characteristics of spicy duck heart: fine knife method, spicy and tender, ruddy color. : 1. Wash the duck heart, remove the heart and cut two pieces completely;
2. Insert a cross knife in the duck heart and cut each duck heart into two pieces;
3. Then put into a bowl, add 30g of wet starch, 5g of cooking wine and 0.5g of refined salt, and homogenize for later use;
4. Fry peanuts until crisp;
5. Cut the dried pepper into small pieces and fry it with hot incense (don't fry it);
6. Cut the winter bamboo shoots into small oblique elephant eyes for later use;
7. Put the cooking wine, soy sauce, refined salt, monosodium glutamate, sugar, rice vinegar, wet starch, Jiang Shui and broth into a bowl and make juice;
8. Add duck oil to the frying spoon. When the fire is heated to 70%, add the duck heart and pour it into the colander.
9. Leave the bottom oil in the spoon, heat it on high fire, stir-fry the watercress, onion and garlic, and make it fragrant;
10. Add duck heart, then pour in the prepared sauce, turn it over a few times, and add peanuts and dried Chili oil.
Tips for making spicy duck heart: This product has a frying process and needs about 750 grams of duck oil. Eat peanuts (raw): For people with weak stomach, peanuts should not be eaten with cucumbers and crabs, otherwise it will easily lead to diarrhea.