Hot-and-Sour Duck Intestines
A light, tangy-spicy duck offal dish featuring crisp, tender duck intestines and a colorful trio of peppers.
Ingredients
duck intestines (remove the white fat, cecum, and rectum; split open, wash, straighten, and cut into sections)
400 g
chili peppers (wash and shred)
to taste
scallions (wash and shred)
to taste
scallion oil
60 g
sesame oil
2 tsp
chili oil
3 tsp
soy sauce
3 tsp
cooking wine
2 tbsp
fine salt
1 tsp
black vinegar
2 tsp
MSG
2 tsp
Instructions
1
Step 1
Remove all the white fat from the duck intestines and trim away the cecum and rectum. Split the intestines open, wash them thoroughly, and carefully straighten them. Tie each intestine securely around the middle with a thin string, place them in a bowl, and soak briefly with salt and vinegar. Rub them gently by hand, then rinse immediately once white foam appears. Wash and shred the chili peppers and scallions.
2
Step 2
Blanch the intestines in boiling water until they curl slightly and turn white. Quickly remove them and place them in cold water, then untie the strings.
3
Step 3
Once the intestines have cooled, remove them from the water and cut them into small pieces. Blanch them once more in boiling water, drain thoroughly, and set aside.
4
Step 4
Combine the chili peppers and scallions with the cooking wine, soy sauce, salt, MSG, and vinegar to make the sauce.
5
Step 5
Heat a wok, add the scallion oil, and pour in the prepared sauce. Add the duck intestines and stir-fry for about 10 seconds. Stir in the chili oil, drizzle with the sesame oil, and serve.
