Stir-fried Duck Intestines with Leek Flowers

Name: Stir-fried Duck Intestines with Leek Flowers
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Duck intestines; 250g Chive flower; A few Red chili; Some ginger; Some pepper; Some Dried chili; Some Green onions; Some Cooking Wine; Some Soy sauce; Some Edible alkali

by Scarlett WH

5.0 (1)

Favorite

1

Difficulty

Normal

Time

10m

Serving

2

Clean the duck intestines to remove the peculiar smell. Only by doing this can the duck intestines taste delicious. How can it be done? I provide two small methods for your reference:
The first is to use edible vinegar. First, wash the inside to remove the white inside, which is actually oil, and then rinse with water several times to remove dirt. Squeeze the water and pour in edible vinegar. Soak for a while, add an appropriate amount of salt, massage and rub repeatedly, then rinse with water, and repeat several times;
The second type uses edible alkali. First, remove the oil on the inner surface. After rinsing it, add an appropriate amount of edible alkali, massage and rub repeatedly, and then rinse with water, repeat two or three times;

The duck intestines treated in this way basically have no odor, and then the odor is further removed by blanching water, but the blanched water is particular about it. Be sure to add pepper and other aniseed and boil it slightly to let the flavor of the anise blend into the water. This way, the time for cooking duck intestines should not be long, otherwise the duck intestines will be old and not crispy. "

Stir-fried Duck Intestines with Leek Flowers

1. Use edible alkali to clean duck intestines;

2. Wash the washed duck intestines with water again, repeat once or twice;

3. Boil water, add pepper, dried chili, ginger, green onion, star anise, cinnamon and other aniseed ingredients, add appropriate amount of cooking wine and soy sauce, and simmer for three minutes;

4. Add the washed duck intestines again, boil and serve again for two or three minutes;

5. Drain and control the water, cut into small pieces;

6. Prepare other ingredients, chive flowers, fresh red pepper and ginger;

7. Heat the pot, add some oil, add red pepper and ginger until fragrant;

8. Add the leeks and stir fry;

9. Stir fry until the leek flowers are slightly soft, then add the fried duck intestines and stir fry together;

10. Stir-fry for a few times, add salt and pepper to taste, stir-fry evenly;

11. Take out the pan and serve.

Tips:
1. The duck intestines I bought in the supermarket have been pre-processed, and the oil in the middle has been removed (if not, you have to do it yourself), but the smell is still very big, so after I go home, I will clean it with edible alkali. , Three ways;

2. Blanching water can not only further remove the peculiar smell, but also pre-cook the duck intestines in advance. Remember to add ginger, aniseed, light soy sauce and other seasonings to the blanching water to help remove the peculiar smell;

3. In order to maintain the crispness of the duck intestines, it can be cut off, so as not to be too old and affect the taste, so the blanching time should not be too long, so the blanching water should be boiled first to allow the ingredients to exert greater effects;

4. This is a quick stir-fry dish. The duck intestines have been prepared in advance, so stir-fry the spices first, then fry the chives, then add the duck intestines when softened, add the seasonings and stir-fry evenly.