1. Duck intestines are cleaned and marinated for one hour with cooking wine, light soy sauce, salt and ginger.
2. Soak the bamboo skewers in water for 10 minutes in advance so that they won’t be burnt
3. The marinated duck intestines are all skewered with bamboo sticks
4. Spread tin foil on the baking tray, spread the duck intestines, and brush both sides with oil
5. Put the baking tray into the ACA oven, and heat up and down for 200, 20 minutes
6. Bake for 10 minutes, take it out, brush all over the oil, sprinkle with barbecue ingredients, chili powder, and continue to bake for 10 minutes.
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