1. Rub the duck intestines with salt to clean it.
2. First put in an oil-free pan and fry the water to dry. Or boil the pot under the water, blanch it, and pick it up immediately. The reason is that there is not much water in the duck intestines during stir-frying. Can not be omitted!
3. Start the oil pan, the oil temperature must be high. Add green onion, ginger, garlic, dried chili and saute, pour in the blanched duck intestines, add cooking wine, and stir fry. Add light soy sauce, chili sauce, a little sugar and shredded green pepper. Stir fry quickly for 1 minute, turn off the heat, and serve. All in one go. So I didn't have time to take photos. Duck intestines cannot be fried for too long.
4. You can put only dried chili or only chili sauce. Or not spicy. Chili sauce is generally very salty, so if you put the chili sauce, you don't have to add salt.
