How to eat duck intestines, how to make duck intestines delicious, how to eat duck intestines

Duck intestines are loved by many people, this kind of food has a lot of good ways to make, and eating duck intestines does not have any harm to human health, but when eating duck intestines, it is also necessary to have some understanding of its production methods, so that when making, you will know how to make the best, what kind of production methods are in the practice of duck intestines?

In the production of duck intestines, you can do it according to your own liking, and you will like it when you eat it like it, the common production method is hot and sour duck intestines, which is a good choice, so in the encyclopedia of duck intestines, this kind of production method is also in detail.

The practice of duck intestines:

Hot and sour duck intestines. Ingredients: 60g scallion oil, 2 tsp sesame oil, 3 tsp chili oil, 3 tsp soy sauce, tbsp cooking wine, 1 tsp refined salt, 2 tsp balsamic vinegar, tsp monosodium glutamate, 400g duck intestines, 2 red chilies, 2 green chilies, 2 yellow chilies, 1 green onion.

Method:1Remove the white oil on the duck intestines, remove the cecum and rectum, cut it open and wash it and slowly straighten it out, tie the intestines tightly from the middle with a thin rope, put it in a basin, add an appropriate amount of salt and vinegar to soak for a while, rub it slowly with your hands, and wash it with water immediately when the white foam is kneaded; Wash the peppers and green onions and cut into shreds;

2.When the intestines are scalded in boiling water until they are slightly curled up and white, take them out and put them in cold water as soon as possible to untie the rope;

3.After the intestines are cooled, remove them and cut them into small pieces, then put them in boiling water and blanch them, drain the water and set aside;

4.Put the chili pepper and green onion together, add cooking wine, soy sauce, salt, monosodium glutamate, and vinegar to make a sauce;

5.Heat the wok and pour in the scallion oil, add the seasoned sauce, fry the duck intestines for about 10 seconds, then add the chili oil and stir well, and finally pour in sesame oil.

Note. Light, crisp and tender, sour and spicy and delicious. Cook the duck intestines quickly so that they don't get old and hardened.

The above is the practice of duck intestines, some of its production methods are introduced, in the production, you can choose some production methods, but it should be noted that when making this kind of delicacies, the time also needs a while, so when making, you can't be too anxious, and it is the best choice to make it slowly.

Super delicious cold duck intestines.

Materials. Duck intestine catty; a few cloves of garlic; a small piece of ginger; 2 green onions; 1 small handful of coriander; a handful of peanuts; 1 tablespoon of soy sauce; Sugar to taste; 1 tablespoon of oyster sauce; balsamic vinegar to taste; 1 tablespoon of cooking wine.

Method. Treat the duck intestines with baking soda or cornstarch, add a little salt and knead them together, repeat after cleaning, then dispose of the fat on the duck intestines and soak them in water for 1 hour. This step can be omitted by buying duck intestines that have been processed in the supermarket

Prepare 500ml of cold white boil and put it in the refrigerator to refrigerate, this step can be prepared in advance. Wash the green onion, coriander and ginger and cut them into chopped green onions, minced coriander and shredded ginger. Soak the duck's intestines and cut them into small pieces about the length of your index finger.

Pour water into the pot, add cooking wine, vinegar, and some shredded ginger, boil the water and put the duck intestines in the duck intestines, boil until the water boils again, take out and put in the prepared ice water again, drain and put on a plate.

Drain the peanuts in water, put in the cold oil in a cold pan, and fry until crispy and removed. After it cools a little, sprinkle salt and put it in a fresh-keeping bag and crush it with a heavy object I use a cutting board Put a little oil in a hot pan, add minced garlic, stir-fry over low heat, stir-fry until fragrant, add a spoonful of oyster sauce and stir-fry together Then add a spoonful of soy sauce, two spoons of water, a teaspoon of vinegar, a teaspoon of cooking wine, a little sugar Pour out and pour it on the duck intestines.

After serving, stir well and start pulling

Cold salad double crispy, cold chicken gizzard, duck intestines.

Materials. Chicken gizzards; duck intestines; Peanuts; sliced ginger; Garlic; Scallions; Cooking oil; red oil cayenne pepper; Sichuan pepper oil; Vinegar; light soy sauce; Salt; Monosodium glutamate; Sugar.

Method. Duck intestines must be cleaned with salt and vinegar.

Fry the peanuts in a pan until they are small and remove them.

Put ginger and green onion in cold water, put in the chicken gizzard after the water is boiled, 3 minutes, then put in the duck intestines, blanch and remove them.

Slice the chicken gizzard and cut the duck intestine into sections.

Pour the chopped chicken gizzards, duck intestines and crispy peanuts into a cold dressing bowl, add salt, monosodium glutamate, sugar, light soy sauce, red oil chili, Sichuan pepper oil, minced ginger and garlic, green onions, a little vinegar and mix well according to your taste.

Serve. The delicious and appetizing cold salad is ready.

How to make duck intestines delicious.

2. After heating the pan, add a reasonable amount of oil and stir-fry the ginger until fragrant.

3. Then add shredded chili peppers and celery and stir-fry slightly.

4. Then add the duck intestines, choke into the rice wine, and then season it.

5. Simple, easy and quick stir-fry to complete Luo

6. If you use fresh duck intestines, you can use salt and vinegar to blanch them, and then rinse them with cold water, on the one hand, they can remove the fishy, and on the other hand, they can also keep the color and crispness of the duck intestines

I like the chewy texture of the duck intestines the most, it's so delicious.

Duck intestines, we can first make it into spicy duck intestines, duck intestines, duck intestines must be marinated in advance, so that it is very crispy and fragrant.

Generally, this duck intestine is used to stir-fry, enlarge the garlic, and put those cinnamon, so that it is more delicious to fry it with ginger.

The duck intestines are washed and blanched, which can be used to make sauce intestines, marinated duck intestines, or stewed duck intestines.

Duck intestines are the most delicious, and the easiest way is to directly shabu shabu. The hot pot duck intestines are very tasty.

The duck intestines are washed and blanched, and they can be marinated for a while, which is very delicious.

It's very simple, you can buy a hot pot base, cook the duck intestines, and then put the base in a meal.

How to make duck intestines how to eat? If you make duck intestines, you can make them according to your own taste, and it is generally better to stew them, or they are braised and stir-fried.

After it is clean, then go to that one and put it in the pot, simmer it a little, and then go to the braised to taste good.

Double pepper fried duck intestines:Preparation materials: 200g of duck intestines, appropriate amount of flour, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of oil and salt, 20 pickled peppers, 4 red peppers, 1 handful of cooked peanuts.

1. Prepare raw materials;

2. Scrub the duck intestines with salt and rinse them well;

3. Add flour and knead the duck intestines and rinse them well;

4. Put Sichuan pepper, star anise and cinnamon into a steel ball and boil water, and continue to boil for two or three minutes after the water boils;

5. Put in the washed duck intestines, roll the duck intestines slightly, remove them and cut them into small pieces;

6. Leave a little oil in the pot, add the pickled pepper, garlic slices and red pepper and stir-fry until fragrant;

7. Then add the freshly blanched duck intestines and stir-fry;

8. Add an appropriate amount of light soy sauce, cooking wine and salt seasoning, stir-fry evenly;

9. Add peanuts and stir-fry before cooking;

10. Remove from the pot and serve on a plate.

You can make dry pot duck intestines. The specific method is as follows, first prepare the materials: duck intestines:

1 catty, oil: 1 spoonful, salt: 1 spoonful, green chili:

2, red pepper: 1, light soy sauce: 2 spoonfuls, green onion:

3 grams, ginger: 5 grams, garlic: 5 grams.

1. Wash the duck intestines, then put them in the boiling pot and blanch them, then take them out and cut them into sections for later use, clean the green and red peppers with cleaning, then cut them into sections for later use, clean the green onions, ginger and garlic with water, and then cut them into minced pieces for later use.

2. Prepare a clean and waterless pot, then put it on the fire to heat, and then put the duck intestines in it and fry it dry.

3. Stir constantly with chopsticks to fry the water of the duck intestines.

4. Prepare a large bowl of clean and water-free water, then put out the fried duck intestines and set aside for later use.

5. After the duck intestines are served, pour in an appropriate amount of cooking oil and heat them, then add ginger and garlic and stir-fry until fragrant.

6. Add the green and red peppers and stir-fry slightly until slightly soft.

7. Pour in the duck intestines and stir-fry until smooth.

8. Add salt, then pour in a little light soy sauce, stir evenly and remove from the pot.

9. Done. Duck intestines are very suitable for dry roasting, after a long time of low heat cooking, the soup penetrates into the intestines, the taste is slightly Q elastic, oily but not greasy, and the aroma is tangy.

Duck intestines do this, it's too bad.

Add an appropriate amount of edible salt and vinegar to the duck intestines, knead and rinse them with water about three to four times, mainly to remove the fishy smell and dirt of the duck intestines, and wash them carefully for health. Cut the duck intestines into pieces about 10 cm or so for later use. You can also cut the celery into pieces for later use.

For the ingredients, you need to cut the ginger into thin strips and cut the garlic into slices. It is best to blanch the duck intestines with water before frying, and you must pay attention to the time when blanching, as long as you see the duck intestines rolled up slightly and the color turns white, quickly take them out and put them in cold water.

**Hot pot, put an appropriate amount of cooking oil in the pot, you can put more appropriately, and then add ginger and garlic to fry together after the oil is hot. After the ingredients are stir-fried, add a spoonful of Pixian bean paste and stir-fry the red oil. Then put in two spoons of chopped pepper and stir-fry, the taste of chopped pepper belongs to the hot and sour type, so you have to wait for the chopped pepper to stir-fry sour and spicy.

Pour all the blanched duck intestines into the pot and stir-fry quickly. Finally, put the chopped celery into the pot together, add an appropriate amount of sugar and salt according to the weight of personal taste, and then stir-fry well before removing from the pot.

Preparation of spicy braised duck intestines:

1.One serving of coarsely processed duck intestines.

2.Clean up the duck intestines from oil, debris, etc.

3.Sit in a pot and boil water, add cooking wine and a little pepper to the water, and soak the duck intestines again.

4.Under running water, rinse and drain for later use.

5.Old brine, other ingredients to prepare.

6.Add the old brine to the casserole and turn on low heat.

7.When the old brine boils and melts, add the prepared spices. (Spicy King cut it in advance) 8Add light soy sauce.

9.Add dark soy sauce.

10.Add the brine juice.

11.Add allspice powder and refined salt.

12.Bring to a boil over high heat, reduce heat to low and simmer for 5 minutes.

13.Add drained duck intestines.

14.Cook for 15 minutes.

15.Turn off the heat, cover and soak for 2 hours, then remove and enjoy.

Ingredients: 200g of duck intestines

300g of leek flowers

Dried chili peppers to taste.

Eat alkali in moderation.

Appropriate amount of green onions. Ginger to taste, peppercorns, peppercorns.

Star anise to taste. Light soy sauce to taste.

Cinnamon to taste. Pepper to taste.

Step 1Use edible alkali to clean duck intestines;

2.Rinse the washed duck intestines with water and repeat once or twice; 3.Boil the pot water, add Sichuan pepper, dried chili, ginger slices, green onions, star anise, cinnamon and other ingredients, add an appropriate amount of cooking wine and soy sauce, boil for three minutes, and then add the washed duck intestines.

4.After boiling, add for another two or three minutes, drain and control the water, and cut into small pieces;

5.Prepare other ingredients, leek flowers, fresh red pepper and ginger;

6.Heat a pot, add an appropriate amount of oil, add red pepper and ginger and stir-fry until fragrant;

7.Add the leek flowers and stir-fry;

8.Stir-fry until the leek flowers are slightly soft, add the fried duck intestines and stir-fry together;

9..Stir-fry a few times and add salt and pepper to taste;

10.Stir-fry evenly, remove from the pan and serve.

Tip 1The duck intestines I bought in the supermarket have been pre-treated, and the grease in the middle has been removed (if you don't go, you have to do it yourself), but the smell is still very big, so I will clean it with edible alkali two or three times after I go home;

2.Blanching can not only further remove the odor, but also make the duck intestines pre-cooked in advance, remember that the blanched water is to add ginger, spices, light soy sauce and other seasonings, which can help remove the odor;

3.In order to maintain the crispness of the duck intestines, it can be cut off, so as not to be too old and affect the taste, so the blanching time should not be too long, so the blanched water should be boiled first to make the material play a greater effect;

4.This is a quick stir-fry, the duck intestines have been processed in advance, so first stir-fry the spices, then fry the leek flowers, put the duck intestines into the duck intestines after they are soft, add seasonings and stir-fry evenly.

How to make duck intestines delicious, teach you a trick to appetize and eat, and there is no fishy smell at all.

If you want to marinate duck intestines, then pepper and chili noodles are essential pickled ingredients, put in these two ingredients, and then add light soy sauce to marinate for 24 hours, the taste is very delicious.

I like the chewy texture of the duck intestines the most, it's so delicious.

Green onions, ginger, garlic, dried chili peppers, and peppercorns are stir-fried, and they are eaten in a hot pot to make the taste of spicy duck head. Duck intestines like to eat hot pot here, which can better reflect the tenacity of the duck intestines themselves and the combination of the spicy taste of the hot pot, which is simply delicious.

The weather is hot, and the meat and fishy things are not very appetizing. We can choose some meat to whet people's appetite, and it doesn't look so greasy, such as duck intestines, make a stir-fried duck intestine with green peppers, the taste is refreshing, and it is very good for rice.

Wash the duck intestines, put them in a bowl, pour in salt, cooking wine, ginger, light soy sauce, etc. and stir well. Marinate for about 15 minutes, so the marinated duck intestines are particularly delicious.

First wash the duck intestines, then rub them with salt, marinate them for a while, then wash them and put them in cooking wine, oyster sauce, two slices of ginger and a slice of lemon in thirteen spices, and marinate it.

It is delicious to make fresh pepper duck intestines, plantain mixed duck intestines, and coriander mixed duck intestines. The preparation of coriander mixed with duck intestines is as follows:

1. Wash and cook the duck intestines and cut them into sections, and wash and cut the coriander into sections for later use.

2. Mix duck intestines and coriander with salt, peppercorn noodles and sesame oil.

You can make konjac duck intestines.

1. Cut open the duck intestine and scrape off the dirt and oil film.

2. Blanch the duck intestines in a pot of boiling water for 2 3 minutes, remove and cut 5 cm pieces for later use.

3. Blanch the konjac shreds with boiling water, control the dry water, put them on the plate, put the duck intestines on top, and mix the red oil, ginger juice, garlic, red soy sauce, pepper powder, sugar, monosodium glutamate, and sesame oil in the bowl, pour it on the top of the duck intestines, and sprinkle with minced shallots and soybeans.