Crispy Duck sausage with pickled pepper(pao jiao cui ya chang )

Crispy Duck sausage with pickled pepper

Introduction:

"Today, when I went to the market, I suddenly saw some duck intestines sold. I'm very happy. Although they are frozen, it's better to have them for the first time than none! Ha ha

Production steps:

The first step: 1, duck intestines thawing with flour repeatedly rubbed clean (originally used alum knead, but the North did not sell), the last time add a spoonful of Baijiu clean, then use water to soak in reserve (this is because duck intestine is frozen, bubble a color to be nice, eat to be crisp).

Step 2: 2. Chop pickled pepper, pickled ginger and garlic.

Step 3: 3. Cut the onion and celery into sections.

Step 4: 4. Take out the duck intestines, squeeze out the water, cut them into long sections, add salt, cooking wine, pepper, starch and marinate them for taste.

Step 5: 5, hot pot into the vegetable oil, hot oil, duck intestines and pepper, Pixian Douban, pickled pepper, pickled ginger, garlic, a little sugar into the pot, quickly stir fry.

Step 6: 6, finally add green onion and celery, sprinkle monosodium glutamate and chicken essence, stir fry a few, then put on a plate.

Materials required:

Duck intestines: right amount

Scallion: right amount

Celery: moderate

Pickled pepper: right amount

Soak ginger: right amount

Garlic: right amount

Rapeseed oil: right amount

Pepper: right amount

Sugar: right amount

Salt: right amount

Starch: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

MSG: right amount

Chicken essence: appropriate amount

Pixian Douban: moderate

Note: warm tips: 1, fry this dish fire to big, action to fast, duck intestines will eat crisp. 2. Duck intestines should be cut a little longer because they will curl up when heated.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Pao Jiao Cui Ya Chang