Don't overcook it, or it won't be crisp

. Select the white oil bai from the duck intestine, tear off the rectum and cecum (only the upper part of the small intestine), clean it, straighten it, tie it with a string from the middle of the intestine, put it in a basin, and add vinegar (95g) and refined salt. Then put the intestines in boiling water and scald them. When they are slightly rolled up and turn white, quickly remove them into cold water. Remove the string. Then, cut into 7.3 cm long sections, blanch them with boiling water and drain the water.

2. put shredded green pepper, chopped green garlic and shredded green onion into a bowl, and add soy sauce, Shaoxing wine, monosodium glutamate, refined salt (1g) and vinegar (5g) to make juice.

3. Pour the onion and ginger oil into a wok, put it on a strong fire and burn it until it is about to smoke. Pour the prepared juice, then stir-fry it in duck intestines for about 1 seconds, add the red pepper oil and stir well, and then pour in sesame oil.

First of all, bai mucus can be washed off the surface of intestines. Soda powder is a kind of du multipurpose substance, which is weakly alkaline zhi and can be used for curing meat, baking dough, sterilization and decontamination. Whether it's shabu-shabu or quick-frying, we must grasp that the pot is cooked as soon as it is cooked, that is, the duck intestines are cooked as soon as they are curled, so they can't be cooked again, and they won't be crisp when they are cooked!