Stir-fried Jingwu Duck Intestines with Colored Peppers

Stir-fried Jingwu Duck Intestines with Colored Peppers

by Le Bao Ma

4.7 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Jingwu duck neck originated on Jingwu Road, Wuhan, and it has been developed for 20 years. In recent years, Jingwu duck neck has been spread all over the country. Its spicy, fresh and salty taste complements each other, and the taste is fragrant. You can't give up until the meat is chewed and the bones are chewed. In addition to duck neck, duck stewed pieces also have duck head, duck intestines, duck gizzards, duck wings, duck feet, duck livers, etc., each with its own wonderful flavor, rich fragrance, spicy and spicy aftertaste, the taste is excellent when eaten, and it is really made Here comes the color, fragrance, taste, and beauty. "

Ingredients

Stir-fried Jingwu Duck Intestines with Colored Peppers

1. Prepare ingredients, colored pepper and Jingwu duck intestines. (This dish was made a long time ago, and the steps were taken today by me. The picture of the finished product is Jingwu duck intestines. The ingredients are green and yellow colored peppers, carrots, garlic, and fishballs to embellish the photos.)

Stir-fried Jingwu Duck Intestines with Colored Peppers recipe

2. Add oil to the hot pan, stir the garlic for a fragrance, and then pour in the colored peppers.

Stir-fried Jingwu Duck Intestines with Colored Peppers recipe

3. Pour the duck intestines and stir-fry after the colored peppers are cut off. Add salt, chicken essence, and seasoning.

Stir-fried Jingwu Duck Intestines with Colored Peppers recipe

4. Finished product

Stir-fried Jingwu Duck Intestines with Colored Peppers recipe

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