Fried duck sausage with leek(jiu cai hua chao ya chang )

Fried duck sausage with leek

Introduction:

"Clean the duck intestines and remove the peculiar smell. Only in this way can the duck intestines be delicious. How can we do it? I provide two small methods for your reference: the first one is to wash the inside with edible vinegar, remove the white oil inside, and then rinse it with clean water for many times to remove the dirt. Then squeeze out the water, pour in the vinegar, soak for a while, add the right amount of salt, massage and rub repeatedly, then rinse with water, repeat several times; the second kind of edible alkali, first of all, remove the oil from the inside, rinse clean, then add the right amount of edible alkali, massage and rub repeatedly, then rinse with water, repeat two or three times; after this treatment, the duck intestines are basically the same When the taste is good, the smell can be further removed by blanching water. However, the blanching water is particular. It is necessary to add pepper and other ingredients and cook them slightly, so that the taste of ingredients can be integrated into the water. In this way, the cooking time of duck intestines should not be long, otherwise the duck intestines will be old and not crisp. "

Production steps:

Step 1: wash duck intestines with edible alkali;

Step 2: rinse the washed duck intestines with water again, repeat once or twice;

Step 3: boil water, add pepper, dried pepper, ginger, scallion, star anise, cinnamon and other ingredients, add the right amount of cooking wine and soy sauce, boil for three minutes;

Step 4: add the washed duck intestines and boil them for another two or three minutes;

Step 5: drain and control water, cut into small sections;

Step 6: prepare other ingredients, leek flower, fresh red pepper and ginger;

Step 7: heat the pan, add proper amount of oil, add red pepper and ginger;

Step 8: add leek flower and stir fry;

Step 9: stir fry until the leeks are slightly soft, then stir fry the duck intestines together;

Step 10: stir fry a few times, add salt and pepper to taste, stir fry evenly;

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

Materials required:

Duck sausage: 200g

Leek flower: 250g

Red pepper: how many

Ginger: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Scallion: right amount

Cooking wine: moderate

Soy sauce: right amount

Edible alkali: appropriate amount

Precautions: 1. The duck intestines I bought in the supermarket have been pretreated, and the grease in the middle has been removed (if not, do it yourself), but the smell is still very strong, so I use edible alkali to clean them for two or three times after I go home; 2. Blanching water can not only further remove the smell, but also pre mature the duck intestines in advance. Remember that the blanching water is added with ginger, soy sauce, soy sauce and other seasonings, This can help remove the odor; 3. In order to keep the crispness of duck intestines, cut off the raw, so as not to be too old and affect the taste, so the blanching time should not be too long, so the blanching water should be boiled first, so that the material can play a greater role; 4. This is a fast fried dish, duck intestines have been pre-treatment, so stir fry the spices first, then stir fry the leek flowers, soften and then put into the duck intestines, add a seasoning Stir fry well.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiu Cai Hua Chao Ya Chang