Stir-Fried Duck Intestines
For this Stir-Fried Duck Intestines recipe, the duck intestines are first scrubbed with salt and vinegar to clean, then blanched. They are quickly stir-fried over high heat with a prepared clear sauce, resulting in a crisp, tender texture with bright sour and spicy flavor.
Ingredients
duck intestines
1 kg
green pepper shreds
120 g
garlic chive segments
6 g
sesame oil
6 g
chili oil
10 g
scallion-ginger oil
60 g
cooking wine
15 g
salt (24g of which is used to soak the duck intestines)
26 g
soy sauce
10 g
vinegar (75g of which is used to soak the duck intestines)
80 g
MSG
2 g
scallion shreds
6 g
Instructions
1
Step 1
Pick clean the white fat on the duck intestines, remove the cecum and rectum, cut open and wash thoroughly. Then slowly straighten them out, tie a small string around the middle of the intestines, place in a bowl, add salt (24g) and vinegar (75g), soak for a while, and slowly knead with your hands. When kneading produces white foam, immediately rinse clean with water.
2
Step 2
After kneading, blanch the intestines in the boiling water. As soon as they curl up slightly and turn white, quickly remove them and place into cold water, then untie the string.
3
Step 3
Once the intestines have cooled in the water, remove and cut into 7-8 cm long segments, then blanch in boiling water once more, drain off the water completely, and set aside.
4
Step 4
Combine the green pepper shreds, garlic chive segments, and scallion shreds. Add cooking wine, soy sauce, salt, MSG, and vinegar to make a clear sauce.
5
Step 5
Place the wok over high heat, pour in the scallion-ginger oil, and when it begins to smoke, add the prepared clear sauce. Immediately add the duck intestines and toss-stir-fry for about 10 seconds, then add the chili oil and mix evenly, finally drizzle in the sesame oil and it is done.
