Spicy Stir-Fried Duck Intestines
A sizzling, fiery home-style dish featuring tender duck intestines tossed with aromatic vegetables and bold spices.
Story
This dish transforms humble ingredients into a flavorful delight. The key is blanching the intestines properly to ensure they remain crisp and clean, absorbing the spicy aromatics during the high-heat stir-fry.
Ingredients
duck intestines
300g
dried red chilies
handful
onion
1/2, sliced
cooking oil
2 tbsp
light soy sauce
1 tsp
ginger
2 slices, minced
garlic
2 cloves, minced
green onion
1 stalk, chopped
Instructions
1
Clean and Blanch
Thoroughly rinse the duck intestines. Bring a pot of water to a rolling boil, add the intestines, and cook for two minutes without covering the pot. Drain and immediately plunge them into ice water to stop cooking and firm up the texture.
2
Sear the Intestines
Heat a wok over high heat with a splash of oil. Add the blanched intestines and stir-fry for two minutes. Pour in the soy sauce to coat them evenly, then remove the intestines from the wok and set aside.
3
Stir-Fry Aromatics
Leave the remaining oil in the wok. Toss in the ginger, garlic, and white parts of the green onion to bloom their fragrance. Add the sliced onion and dried chilies, frying until the vegetables are slightly softened and fragrant.
4
Combine and Serve
Return the cooked intestines to the wok. Toss everything together vigorously over high heat for another minute to meld the flavors. Garnish with the remaining green onion and serve immediately while hot.
