Name: Kimi Small Kitchen | Zigong A Must-cold Duck Intestines
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Duck intestines; 1 Cucumber; 0.5 root carrot; 1 Shallots; According to one's liking Houttuynia cordata; Some garlic; Some ginger; Some Millet spicy; a little Celery leaves; Used for washing duck intestines salt; Some Cooking Wine; 2g Sugar; 10g Soy sauce; 3-5g Chicken Bouillon Powder; 3-5g MSG; 15g Pepper oil; 5g sesame oil

Kimi Small Kitchen | Zigong A Must-cold Duck Intestines

by The fleeting summer of that year

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

In the scorching summer, I don’t want to stir-fry, boil a pot of porridge to make a spicy and crispy cold duck intestines. It’s so delicious that I can’t stop it 🤩

Kimi Small Kitchen | Zigong A Must-cold Duck Intestines

1. Wash the duck intestines with salt and set aside.

2. Chop ginger, garlic, spicy millet, and houttuynia cordata and set aside

3. Chop shallots and celery leaves and set aside

4. Boil water in a pot, and the water will open up to the duck intestines and cooking wine

5. 2-3 minutes, pick up the duck intestines

6. Slice cucumbers and carrots, spread them on the bottom of the bowl, add the duck intestines, homemade red oil, and all the ingredients to the bowl, and mix well.