Crispy duck sausage with pickled pepper
By VicentaLakin
Recipe Recommendations
- duck intestines appropriate amount
- onion appropriate amount
- celery appropriate amount
- pickled pepper appropriate amount
- pickled ginger appropriate amount
- garlic appropriate amount
- rapeseed oil appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
- Pi County Douban appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Crispy duck sausage with pickled pepper
1
1. Thaw the duck intestines and rub them with flour repeatedly (originally, they should have been kneaded with alum, but they are not sold in the north), add a spoonful of white wine for the last time, and then soak them in clear water for later use (this is because the duck intestines are frozen., soak them to make the color better and taste crispy). 
2
2. Chop pickled peppers, pickled ginger, and garlic.
3
3. Cut the onions and celery into sections.
4
4. Remove the duck intestines, squeeze them dry, cut them into long sections, add salt, cooking wine, pepper flour, and starch, and marinate until flavor.
5
5. Pour the vegetable oil into the hot pan. Heat the oil and pour the duck intestines, pepper, Pi County bean paste, pickled pepper, pickled ginger, garlic, and a little white sugar into the pan and stir fry quickly.
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6. Finally add the green onions and celery, sprinkle in the MSG and chicken essence, stir fry for a few times, and serve on a plate.