Main ingredient: 300 grams of duck intestines

Accessories: 100 grams of green peppers, 20 grams of pickled peppers

Seasonings: 10 grams of ginger, 15 grams of garlic (white), 20 grams of scallions, 3 grams of salt, 3 grams of pepper, 3 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 1 gram of chicken essence, 10 grams of corn starch, 3 grams of white granulated sugar, lard (condensed) 50g

Features of Hot Duck Intestine:

The duck intestines are crispy and tender, peppery and refreshing, salty and slightly spicy, with a mellow flavor.

Teach you how to do hot duck intestines, how to do hot duck intestines

1. fresh duck washed, cut into sections about 8 cm long;

2. green pepper to remove the tip and seeds, clean, cut into julienne;

3. another seasoning jar, put refined salt, cooking wine, monosodium glutamate, chicken essence, sugar, broth, water starch, pepper and mix well to become a sauce;

4. pot on the fire, boil water to boiling, into the duck intestines blanch blanch out;

5. pot pour off water, under the shredded peppers, stirring until broken shovel out;

6. pot boil refined oil to seventy percent heat, into the duck intestines stir fry, until the curls contraction, decanting the residual oil;

7. cooking wine, into the pickled chili peppers, ginger, garlic, scallions, shredded green peppers, quickly cook the sauce;

7. cooking wine, put bubble chili peppers, ginger, garlic, onions, shredded peppers, quickly cook the sauce;

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8. Turn the pot and push and even, pot into the plate that is complete.

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