Duck Intestines

Duck Intestines

　　Duck Intestines

　　Main

　　Ingredients:

　　500g duck intestines, 25g preserved mustard tuber, 30g soy sauce, 15g cooking wine, 25g edible alkali, 50g vegetable oil (or peanut oil), 10g salt, 5g sesame oil, 15g vinegar, red chili peppers, ground pepper, monosodium glutamate, ginger, scallions, garlic – all to taste.

　　Method:

　　Rub the duck intestines evenly with salt, then mix in the alkali and 500g water. Marinate for 1–2 hours, then rinse repeatedly with water to remove the alkaline taste. In another pot, bring 2000g of water to a boil with bundled scallions, smashed old ginger, and cooking wine. Add the duck intestines and blanch for 2–3 minutes, stirring with chopsticks. Once cooked, remove quickly and let cool. Cut into 3–4cm lengths and place in a serving dish. Mix in chopped scallions, garlic, ginger, red chili, preserved mustard tuber cubes, soy sauce, monosodium glutamate, sesame oil, cooked peanut oil (or chili oil), ground pepper, and vinegar. Serve.

　　Rub the duck intestines evenly with refined salt, then mix in the alkaline agent and 500 grams of water. Marinate for 1–2 hours, then rinse repeatedly with clean water to remove the alkaline taste. In another pot, bring 2000 grams of water to a boil with scallions (tied in a bundle), old ginger (lightly smashed), and cooking wine. Add the duck intestines and blanch for 2–3 minutes, stirring evenly with chopsticks. Once cooked, quickly remove from the heat. After cooling, cut into 3–4 cm lengths and place in a serving dish. Toss with chopped scallions, garlic, ginger, red chili, pickled mustard tuber cubes, soy sauce, MSG, sesame oil, cooked peanut oil (or chili oil), ground pepper, and vinegar. Serve immediately.

　　Features:

　　Crispy, tender, refreshing, with a spicy, sour, savory and delicious flavor—perfect as a drink accompaniment or with rice.

　　Crisp, tender, refreshing, and bursting with sour, spicy, and savory flavors—delicious whether served as a drink accompaniment or with rice.