Garlic duck intestines
By VicentaLakin
Recipe Recommendations
- duck intestines 500G
- green garlic 1 handful
- pork belly 1 small piece
- salt appropriate amount
- onion appropriate amount
- Jiang 3 tablets
- garlic 3 petals
- millet spicy of 2
- bean paste 1 scoop
- cooking wine 1 scoop
- oyster sauce 1 scoop
- soy sauce 1 scoop
- white pepper a little
- white sugar 1 scoop
- salad oil a little
- slightly spicy
- explosion
- ten minutes
- simple
Steps for Garlic duck intestines
1
The duck intestines are added to two spoons of salt, wash over and over again, wash out the slime (I buy half-finished, raw duck intestines with some powder, a little white vinegar, salt with repeated washing)。
2
Duck intestines washed clean, sliced。
3
Five flowers frozen, sliced in thin。
4
Get ready to slice, cut to the pellets, spicy to the bits。
5
The garlic is tilted to the cut-off and the garlic leaves to the cut-off。
6
It's hot, it's fat, it's yellow。
7
It's in the back, it's hot, it smells。
8
Add a spoonful of bean petal sauce and make red oil。
9
Down into the duck intestine, with a spoon of wine, and two minutes of fire。
10
Pour in the garlic, blow out the scent, add platinum oil, raw smoke, a spoonful of white sugar, a little white pepper powder, a little salt, quick fried。
11
In the garlic leaf, the fire will be out of breath。