Plantago is a treasure all over the body. It is sweet, cold and non-toxic in nature. It clears heat and diuretic, expectorant and cough, clears liver and improves eyesight.
Duck intestines are rich in protein, B vitamins, vitamin C, vitamin A and trace elements such as calcium and iron, which have a good effect on human metabolism, nerve, heart, digestion and vision maintenance.
There were just these two things at home, so I paired them together to create this summer cold dish.
Mixed duck sausage with plantain
By LucasKuhlman
Recipe Recommendations
- plantain appropriate amount
- duck intestines appropriate amount
- wolfberry appropriate amount
- garlic appropriate amount
- sesame oil appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- edible alkali appropriate amount
- vinegar appropriate amount
- salt appropriate amount
Steps for Mixed duck sausage with plantain
1
Wash the plantain, remove the stems and leave the young leaves.
2
Grasp and knead the duck intestines evenly with salt, add alkali and water, mix well, marinate for 1-2 hours, and then rinse with water repeatedly to remove the alkali taste.
3
Cut the garlic and set aside.
4
Soak wolfberry in warm water for 5 minutes.
5
Put water in the pan and bring to a boil, blanch the plantain until it breaks raw.
6
Pick up cold water.
7
Bring the water to a boil again, then add the duck intestines and cook for 2-3 minutes before starting the pan.
8
Cool in cold water, then let cool and drain.
9
Stir plantain, duck intestines, wolfberry fruit, salt, sesame oil, vinegar, chicken essence, white sugar, and minced garlic evenly.Mixed duck sausage with plantain Make Tips
The duck intestines should not be scalded for too long, just 2-3 minutes; pick up the duck intestines and put them in cold water to cool, making it more crispy.