Cuisine

Cantonese

Practice

Recipe Name Stir-fried Duck Intestine Cuisine Cantonese Cuisine Type Specialty Cantonese Cuisine Basic Characteristics Duck intestines are white and green, the broth is oily and red and bright, the texture is light and crispy, and the flavor is slightly sour and spicy. Basic materials: 1 kilogram of duck intestines, 120 grams of shredded green pepper, 6 grams of green garlic. Seasonings 6 grams of sesame oil, 10 grams of red chili oil, 60 grams of onion and ginger oil, 15 grams of cooking wine, 26 grams of salt, 10 grams of soy sauce, 80 grams of vinegar, 2 grams of monosodium glutamate, 6 grams of green onion. (1) choose the white oil on the duck intestines clean, remove the appendix, rectum, cut open and wash. Then slowly straighten, with a small string from the middle of the intestine tie, put in a basin, plus salt (24 grams), vinegar (75 grams), soak for a while, slowly knead with your hands, to be kneaded out & lt; white foam, immediately wash with water. (2) after kneading, put the intestine in boiling water, when scalded to a slightly curled up, the color turns white, as soon as possible, fish out and put into cool water, unraveling the thread. (3)When the intestines soak and cool, fish out and cut into 7-8 cm long sections, then put them back into the boiling water to scald, drain the water for use. (4)Put the shredded green pepper, green garlic segment and shredded green onion together, add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make a clear sauce. (5) put the frying spoon on a high flame, pour onion and ginger oil, burn to smoke, add the adjusted clear juice, immediately into the duck intestines upside down stir fry for about 10 seconds, and then add red chili oil and stir well, and then drop into the sesame oil into it.

Cool duck intestines

Cuisine

Chaoshan cuisine

Practice

Dish name: Cold duck intestines Ingredients: duck intestines 500 grams, 25 grams of squash, 30 grams of soy sauce, 15 grams of wine, 25 grams of soda, 50 grams of vegetable oil (or peanut oil), 10 grams of salt, 5 grams of sesame oil, 15 grams of balsamic vinegar, red chili peppers, pepper, monosodium glutamate, ginger, onion, Garlic. Method: Duck intestines with refined salt rubbed evenly, add alkali and 500 grams of water, marinate for 1-2 hours, and then rinse with water repeatedly to remove the alkali flavor. Another pot filled with 2000 grams of water, put green onions (tie handle), ginger (pat broken), cooking wine boiled, under the duck intestines hot cooking 2-3 minutes with bamboo chopsticks to stir evenly, cooked quickly from the pot, to be cooled, rewire the length of 3-4 centimeters into the plate, add green onions, garlic, ginger, red chili pepper, diced mustard greens, soy sauce, monosodium glutamate, sesame oil, cooked peanut oil (or red oil), pepper, balsamic vinegar, etc. Mixed well, ready to eat. Features: Crisp and tender, hot and sour, fresh and fragrant, delicious flavor, with wine and rice are suitable.

Sichuan cuisine practices spicy duck intestines pancreas

Raw materials:

duck intestines pancreas (i.e., intestines on the willow-leaf-shaped things) 500 grams

Practice:

(1) will be close to the anus of duck intestines in the section of a very thin branch intestine to remove the duck pancreas torn off the first in the water to split the shit to wash it away, placed in a container, rubbing off the intestinal fluids with salt and rinsed clean with water. (2) Then put it in a container with high heat. (2) and then with a strong fire, boiling water to duck intestines pancreas quickly scalded through, fished out scattered to cool, and then cut into 5 cm long section. Cut the green onion into 2-centimeter-long pieces. Ginger, garlic slices. Dry chili pepper cut section. (3) then with soy sauce, wet starch, cooking wine, vinegar (a little), pepper and soup to the juice. (4) will frying spoon hot oil, the first pepper fried burnt after fishing out and discarded, and then into the chili pepper fried black purple, and then under the intestinal pancreas, onion, ginger, garlic stir fry, and will be good juice poured into the juice open, and then stir fry a few times that

Features:

Taste of hot and numbing, crispy and fresh aroma