Hot and sour duck sausage(la de feng qing wan zhong suan la ya chang )

Hot and sour duck sausage

Introduction:

Production steps:

Step 1: knead and wash duck intestines with salt and vinegar, and then rinse with water for three to four times (to remove the fishy smell, use salt and vinegar to wash and remove the more clean ones)

Step 2: cut into 10 cm segments

Step 3: shred ginger and slice garlic

Step 4: cut celery into sections and set aside

Step 5: blanch the duck intestines with water before frying. Pay attention to the time when blanching. When you see that the duck intestines are slightly rolled up and the color turns white, quickly fish them in and out of the cold water;

Step 6: add more oil in the pot, heat it up, add ginger and garlic, and stir fry until fragrant

Step 7: add a spoonful of Pixian Douban and stir fry the red oil

Step 8: add two spoonfuls of chopped peppers and stir fry. Because I made the chopped peppers myself, the taste belongs to sour and hot type, so I wait for the chopped peppers to stir fry the sour and hot taste

Step 9: pour the boiled duck intestines into the pot and stir fry evenly

Step 10: finally put the celery in, add appropriate amount of sugar and salt according to your own taste, stir well and then out of the pot

Materials required:

Duck intestines: right amount

Celery: moderate

Chopped pepper: right amount

Pixian Douban: moderate

Ginger: right amount

Garlic: right amount

Note: Tips: 1. Duck intestines are soft and tender, which can be quickly fried with hot oil; 2. The ingredients of fried duck intestines are determined according to the season, such as green pepper or leek in spring, leek or coriander in winter.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : La De Feng Qing Wan Zhong Suan La Ya Chang