Spicy to The Trembling of The Mouth-pickled Pepper Duck Intestines

Name: Spicy to The Trembling of The Mouth-pickled Pepper Duck Intestines
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Duck intestines; A short paragraph shallot; 2 teaspoons Sugar; 2 tablets ginger; 2 cloves garlic; 50g Wild Sansho; 1 teaspoon Doubanjiang

by Sang Dolma

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the alley opposite to the Polytechnic University, there was an older sister who had been selling duck intestines and tofu skins at a roadside stall at night. The taste was great. She was still in love and often took her husband with her. That has become our old place every time we date. Because I like elder sister's hot-duck intestines, I have always been reluctant to give up this kind of food that is not on the table. I haven't been there again since I got married. Every time I pass by there, it's daytime, so I never see my elder sister again. I don't know if the elder sister is okay? Are the duck intestines still there? "

Ingredients

500g Duck Intestines
A short paragraph Shallot
2 teaspoons Sugar
2 tablets Ginger
2 cloves Garlic
50g Wild Sansho
1 teaspoon Doubanjiang

Spicy to The Trembling of The Mouth-pickled Pepper Duck Intestines

1. Wash the duck intestines, spread it flat on a cutting board, cut about 10cm in length, and set aside;

Spicy to The Trembling of The Mouth-pickled Pepper Duck Intestines recipe

2. Mince scallion, ginger and garlic, cut wild pepper into sections, pour the pickled pepper water into a bowl and set aside;

3. Add appropriate amount of water to the pot. After the water boils, add the cut duck intestines and blanch for 10 seconds to remove immediately;

4. In a separate pot, pour the oil, wait until the oil is 60% hot, add the bean paste, stir-fry the red oil over medium-low heat, add the wild mountain pepper, green onion, ginger, and garlic until fragrant;

5. Pour in the duck intestines, stir fry, pour in the pickled pepper water, add sugar, and fry for about 2 minutes, then it will be out of the pan.

Tips:
1. When cleaning the duck intestines, use your nails along the duck intestines to forcefully clean all the surface fascia, add salt and rub for 1 minute, and wash repeatedly until the cleaned water is clear;
2. Boil the duck intestines in advance, it can effectively smell the fish;
3. The addition of sugar can not only effectively neutralize the saltiness of the bean paste, but also greatly enhance the freshness, which cannot be omitted.