Blanched duck intestines only need to be brined for 15 minutes so that they will be crispy.

Main ingredient: 800g of duck intestines.

Accessories: 50g of flour, 50g of salt, 5g of salt, 20g of soy sauce, 10g of dark soy sauce, 30g of cooking wine, two pieces of ginger, 4 star anise, 1 piece of cinnamon, 8 pickled peppers and 13 spices.

Pickle marinated duck intestines practice

1, ginger peeled and washed sliced, pickled peppers de-tipped and washed cut in half, anise cinnamon washed.

2, duck intestines carefully cleaned, remove excess fat and dirt.

3, pour salt scrub clean.

4, and then pour into the flour scrub clean.

5, clean duck intestines, cold water into the pot, put half of the ginger, blanch for five minutes, pick up and rinse again.

6, pour water into the pot, put the pickled peppers, anise, cinnamon, ginger, pour soy sauce.

7, pour in cooking wine.

8, pour in dark soy sauce.

9, sprinkle in thirteen spices, sprinkle salt, and cook on high heat.

10, put the duck intestines turn to medium heat brine cooking for 15 minutes.

11, brined duck intestines, stay in the brine soaked half a day, can be eaten.

12, finished product.