It's also important to blanch the duck intestines. Be sure to add aniseed such as pepper and cook it a little, so that the taste of aniseed can be blended into the water. After the water is boiled, put it into the duck intestines. The blanching time should not be too long, otherwise the duck intestines will be old and not brittle. If you can't finish eating duck intestines after blanching for a period of time, you can drain the water, wrap them in fresh-keeping bags and store them directly in cold storage. Generally, it can be kept fresh for 3 ~ 5 days without deterioration.
Cold duck intestines:
Materials:
Ingredients: 500g duck intestines.
Accessories: 250g green pepper.
Seasoning: coriander 30g, shallot 50g, salt 3g, cooking wine 20g, monosodium glutamate 3g, vinegar 10g, sesame oil 5g, Chili oil 15g.
Exercise:
1. Cut the duck intestines first and rinse them with clear water.
2. Blanch the washed duck intestines in boiling water, remove them and put them in a cold water basin for cooling, then change knives and cut them into sections.
3. Wash the onion, coriander and green pepper, and cut into shreds as long as the intestine.
4. Add duck intestines, vinegar, salt, monosodium glutamate, cooking wine, sesame oil, etc. Add onion, coriander and shredded green pepper, mix well and serve.