Duck intestines have good taste and characteristics. If you make that kind of cold duck sausage, the taste of duck sausage is very crisp, and then the special aroma pressure is very small, but it is delicious. Many people will like to eat duck intestines once, which is generally used to make hot pot and will be more delicious.
Cooking skills of duck intestines
1, duck intestines should be fresh on the same day, so as to ensure the crispy and delicious finished dishes. Because the duck intestines made of alkali have obvious shrinkage after frying in the pot, the finished dishes lack umami flavor.
2. There is a layer of oil on the surface of duck intestines, so it must be cleaned, otherwise it will affect the crispness of finished dishes.
3. Duck intestines shrink greatly after soaking in water, so they should be cut longer when processing.
When the duck intestines are cooked in the pot, the firepower must be fierce and the water must be wide. If the fire is small and the water is small, the cooked duck intestines will be unevenly heated in the pot, which will affect the crispness of the dishes.
5. Add pepper, pepper and pickled pepper when cooking, stir-fry for several times and then add duck intestines. This helps to absorb the spicy taste of pepper, the spicy taste of Erjing pepper and the lactic acid taste of pickled pepper and pickled ginger.