Fried duck intestines with double peppers(shuang jiao bao ya chang )

Fried duck intestines with double peppers

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: wash duck intestines with salt and rinse them thoroughly;

Step 3: add the flour, knead and wash the duck intestines, and rinse them thoroughly;

Step 4: put Zanthoxylum, star anise and cinnamon into the steel ball;

Step 5: Boil the water for two or three minutes;

Step 6: put in the washed duck intestines, roll them slightly, then take them out and cut them into small sections;

Step 7: leave a little oil in the pan, add pickled peppers, garlic slices and red peppers, and saute until fragrant;

Step 8: add the freshly boiled duck intestines and stir fry them;

Step 9: add proper amount of soy sauce, cooking wine and salt seasoning, stir fry evenly;

Step 10: add peanuts and stir fry before leaving the pot;

Step 11: take out the pot and put it on the plate.

Materials required:

Duck sausage: 250g

Pickled pepper: right amount

Red pepper: right amount

Cooked peanuts: right amount

Cooking wine: moderate

Flour: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Garlic: right amount

Soy sauce: moderate

Oil: right amount

Salt: right amount

Precautions: 1. Clean the duck intestines first, knead them with salt and flour in turn, and then rinse them with clean water; 2. Blanch the cleaned duck intestines in the water with Chinese prickly ash, roll them slightly and then remove them; 3. Stir fry the pickled pepper and red pepper first, then stir fry the boiled duck intestines, add some soy sauce, cooking wine and salt to taste; 4. Take out the pot Put in the prepared cooked peanuts before stir frying.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Shuang Jiao Bao Ya Chang