1. Chop the garlic, shallots, coriander and red pepper into minced pieces and set aside.
2. Make a soy sauce. Add 30 grams of light soy sauce, 10 grams of oyster sauce, a little sugar and pepper, add a few drops of sesame oil and a little rice wine, and finally add starch water and stir well.
3. Start the main mission. First blanch the mung bean sprouts, boil the water, add some salt and sugar to adjust the bottom flavor, add a little oil, pour in the mung bean sprouts, boil the mung bean sprouts and then blanch for about 3-5 seconds Remove the water control.
4. Sprout the dried mung bean sprouts on a plate as a mat and put it aside for later use.
5. Add the raw duck intestines to the right amount of salt and grab it evenly for 1 minute, then wash it with clean water until the water is not turbid. Then proceed to blanching. Add a proper amount of rice wine in the water, add the duck intestines to boil and set the shape after the water is boiled. The time should not be too long. After the water is boiled, it will be out of the pot for about 3-5 seconds, and then cut into 30cm pieces for later use.
6. Put the right amount of oil in the pot, then add the duck intestines, and add the right amount of rice wine for a simple stir-fry.
7. Stir-fry the duck intestines to a certain extent, add a little soy sauce to color, and stir-fry the color evenly.
8. Wash the pot well, pour in an appropriate amount of oil and add small ingredients to saute.
9. Smell the scent of the small ingredients, add the duck intestines and stir fry quickly.
10. Then pour in the adjusted soy sauce, stir-fry evenly over high heat, and you can get out of the pan~
11. Spread the duck intestines and juice on the bean sprouts. The juice penetrates into the bean sprouts. It’s really delicious and too delicious~
Tips:1. Raw duck intestines must be mixed with salt. Salt can decompose some mucous membranes of the intestinal wall, which is the source of fishy smell.
2. When mung bean sprouts are blanched, the water must be boiled, otherwise they may be poisoned.
3. The blanching and stir-frying of the duck intestines must be fast, otherwise the duck intestines will become old and hard.
