1. After the duck intestines are thawed, put them into boiling water 1 min (to remove fishy smell), take them out and drain them, tie them into knots by hand, put them into boiling salt water, turn off the fire and soak them for 4 hours, and take them out for later use; Wash leek and cut into sections for later use. 2. Heat rapeseed oil in a clean pot, stir-fry minced garlic, then stir-fry leek 10 second, add 1 g salt, stir-fry evenly and put it on a hot iron plate. 3. Heat hot oil in another pot, saute garlic until fragrant, then add cooked duck intestines and stir fry quickly, add oyster sauce and 2 grams of salt, turn the pot over with monosodium glutamate, and pour red oil on the iron plate with leeks.