Mala Duck Intestines and Pancreas

Name: Mala Duck Intestines and Pancreas
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 500 g duck intestines and pancreas (the willow-leaf-shaped part on the intestines); 80 g vegetable oil; 30 g scallions (split and cut into 2 cm segments); 30 g ginger (sliced); 25 g garlic (sliced); 15 g dried chili peppers (cut into segments); 20 Sichuan peppercorns; 20 g soy sauce; 6 g salt; 30 g cooking wine; white pepper powder, to taste; broth, to taste; 25 g wet cornstarch; vinegar, a pinch

Savory and spicy stir-fried duck intestines and pancreas, featuring a numbing heat and a crisp yet tender bite.

25 min

Easy

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Ingredients

duck intestines and pancreas (the willow-leaf-shaped part on the intestines) 500 g

vegetable oil 80 g

scallions (split and cut into 2 cm segments) 30 g

ginger (sliced) 30 g

garlic (sliced) 25 g

dried chili peppers (cut into segments) 15 g

Sichuan peppercorns 20

soy sauce 20 g

salt 6 g

cooking wine 30 g

white pepper powder to taste

broth to taste

wet cornstarch 25 g

vinegar a pinch

Instructions

Ingredient Preparation

Remove the very thin branching intestine near the duck's anus, and tear off the duck pancreas. First slice them open under running water to wash away any residue, place in a container, rub with salt to remove the intestinal mucus, then rinse thoroughly with water.

Blanching and Cutting

Using high heat, quickly blanch the duck intestines and pancreas in boiling water, remove and spread out to cool, then cut into 5 cm segments. Split the scallions and cut into 2 cm segments. Slice the ginger and garlic. Cut the dried chilies into small segments.

Sauce Preparation

Combine the soy sauce, wet cornstarch, cooking wine, vinegar (a little), white pepper powder, and broth into a sauce mixture.

Stir-frying to Finish

Heat the wok with oil. First fry the Sichuan peppercorns until charred, then remove and discard. Add the chilies and fry until dark purple, then add the intestines and pancreas, scallions, ginger, and garlic and stir-fry. Pour in the prepared sauce, and once the sauce comes to a boil, stir-fry a few more times and serve.