How to bake duck intestines in the oven

How to make barbecue duck intestines

Materials

60 grams of scallion oil, 2 teaspoons of sesame oil, and chili pepper 3 tsp oil, 3 tsp soy sauce, 3 tsp cooking wine, 1 tsp refined salt, 1 tsp balsamic vinegar, 2 tsp MSG, 0.5 tsp duck intestines, 400 g red pepper, 2 green peppers, 2 yellow peppers, 2 yellow peppers, 1 green onion

Method

1. Remove the white oil from the duck intestines, remove the cecum and rectum, cut them open and clean them, then slowly straighten them out, tie the intestines tightly from the middle with a string, and put them into a basin. inside, add appropriate amount of salt and vinegar, soak for a while, and rub slowly with your hands. When white foam comes out, wash it with water immediately; wash the peppers and green onions and cut them into shreds;

2. Put the intestines in Scald in boiling water until slightly curled up and the color turns white, take it out as soon as possible and put it into cold water, and untie the rope;

3. After the intestines have cooled down, take them out and cut them into small pieces, and then put them in Blanch it in boiling water, drain and set aside;

4. Put the peppers and green onions together, add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make a sauce;

5. Heat the wok, pour in the scallion oil, add the prepared sauce, add the duck intestines and stir-fry for about 10 seconds, then add the chili oil, stir evenly, and finally pour in the sesame oil and serve.

Note

Light, crispy and tender, sour and spicy. When cooking duck intestines, the speed should be fast to prevent the duck intestines from becoming old and hard.