Duck sausage with pickled pepper(xia ji kai wei xia fan cai cai pao jiao ya chang )

Duck sausage with pickled pepper

Introduction:

"The pickled peppers used the pickle water that my mother came to make for me last time. The pickle water made according to the formula on the Internet has broken down. My mother made this is the authentic Sichuan pickle. The first day it tasted great. It's a pity that I didn't weigh it when she made it. She added all the ingredients based on her experience, tasted a little pickle water and said, Well, it's OK. It's done. When can I reach this level The most incredible thing is that she uses tap water, not like we think we must use cold water or mineral water, but it turns out that it really tastes good. Duck intestines have been bought before, but they are only used for hot pot. This time, it's the first time to stir fry them with pickled peppers. It tastes good and the next meal is great. It's troublesome to clean the duck intestines. If you can buy the best one that has removed the oil from the duck intestines, all the duck intestines in the supermarket are packed in boxes, and you can't see whether they are clean or not. You have to take a chance. "

Production steps:

Step 1: prepare duck intestines and pickled peppers.

Step 2: duck intestines first remove the fat inside, if it is bought already go good, it is much more convenient.

The third step: add fresh water into the pot, put some white vinegar and Baijiu, put some flour, put duck intestine into it and wash it again, so that you can get rid of the smell better.

Step 4: clean with clean water, filter and cut into appropriate segments.

Step 5: blanch the duck intestines in boiling water. As long as you see that the duck intestines are slightly curly, you can pick them up and put them in cold water.

Step 6: filter out the water, cut pickled pepper into shreds, soak ginger, soak garlic and chop into powder.

Step 7: put the right amount of oil in the pot, add pepper to fry the fragrance, add ginger and garlic powder, and then add pickled pepper to stir fry, you can stir fry a little more, let the fragrance completely release.

Step 8: add duck intestines and stir fry for a while.

Step 9: put some salt and chicken essence into the pot, then sprinkle with scallion.

Materials required:

Duck intestines: right amount

Pickled red pepper: right amount

Zanthoxylum bungeanum: right amount

Soak ginger: right amount

Pickled garlic: right amount

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Caution: Ingredients: duck's sausage, red pepper, seasoning ingredients: pepper, ginger, pickled garlic and onion, seasoning: salt chicken essence cleaning: white vinegar Baijiu flour 1, duck intestine cleaning is very important, only clean is good, only then has good taste. 2. Cool water is for better taste of duck intestines. 3. If you don't have ginger and garlic, you can use ordinary ginger and garlic instead.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xia Ji Kai Wei Xia Fan Cai Cai Pao Jiao Ya Chang