There are thousands of spicy styles ----- sour and spicy duck intestines
Production tips1. duck intestines are tender in texture. Quick frying with hot oil can keep them tender; 2. the ingredients of fried duck intestines depend on the season. For example, green pepper or leek can be served in spring, and small leek or coriander can be served in winter.
Step 1 . After kneading and washing the duck intestines with salt and vinegar, rinse them with water for three to four times (to remove the fishy smell, wash them with salt and vinegar to remove the fishy smell more cleanly)
Step 2 . Cut it into about ten centimeters
Step 3 . Slice ginger and garlic
Step 4 . Cut celery into sections for standby
Step 5 . Before frying, blanch the duck intestines with water. When blanching, pay attention to the time. When you see the duck intestines roll up slightly and turn white, quickly take them out of the cold water;
Step 6 . Put more oil in the pot. Heat it up and add ginger and garlic to stir fry
Step 7 . Add a spoonful of Pixian Bean Paste and stir fry to make red oil
Step 8 . Put in two spoons of chopped chilli and stir fry it. Because this chopped chilli is made by myself and its taste is hot and sour, it will be hot and sour
Step 9 . Pour the boiled duck intestines into the pot and stir them evenly
Step 10 . Finally, put the celery in, add proper amount of sugar and salt according to your taste, stir well, and then leave the pot
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