The basic materials are duck intestines 1 kg, shredded green pepper120g, green garlic 6g, seasoning sesame oil 6g, red pepper oil10g, onion ginger oil 60g, cooking wine15g, salt 26g and soy sauce10g.

(1) Clean up the white oil on the duck intestines, remove the cecum and rectum, cut open and wash. Then straighten it slowly, tie it with a small string from the middle of the intestine, put it into a basin, add salt (24 g) and vinegar (75 g), soak it for a while, and knead it slowly with your hands until the foam turns white, and then wash it with clear water immediately.

(2) After kneading, scald the intestines in boiling water. When they are slightly curled and turned white, take them out as soon as possible and put them in cold water to untie the rope.

(3) After the intestines are soaked in cold water, they are taken out and cut into 7-8 cm long sections, then scalded with boiling water and drained for later use.

(4) Put shredded green pepper, chopped green onion and garlic together, and add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make clear juice.

(5) Put the frying spoon on the fire, pour in the onion and ginger oil, add the prepared clear juice when it burns until it smokes, immediately add the duck intestines and stir fry for about 10 second, then add the red pepper oil and stir fry evenly, and then drop the sesame oil.

(5) Put the frying spoon on the fire, pour in the onion and ginger oil, add the prepared clear juice when it burns until it smokes, immediately add the duck intestines and stir fry for about 10 second, then add the red pepper oil and stir fry evenly, and then drop the sesame oil.