Stir-Fried Duck Intestines with Minced Sprouts

Flavor: Mildly Spicy; Cooking Method: Stir-Fry; Time: 30 minutes; Difficulty: Easy.

Detailed Steps for Stir-Fried Duck Intestines with Minced Sprouts

Prepare the ingredients in advance: Duck intestines are divided into northern and southern varieties. Northern ducks are mainly free-range, with wider and thicker intestines; Southern ducks are mainly fed with feed, resulting in thinner and narrower intestines. Regardless of the type of duck intestines, fresh is always better than frozen.

Marinate the fresh duck intestines with cooking wine, ginger slices, and green onion segments for 5 minutes, then rinse with clean water. It’s important to remove any excess fat and impurities from the intestines, leaving only the smooth parts. The cooking wine and ginger slices help to remove the inherent fishy smell of the intestines, so this step is essential.

Bring a pot of water to a boil, blanch the cleaned duck intestines briefly, then immediately remove them. It’s important not to blanch the intestines for too long, as they may become tough and lose their crisp texture.

Cut the fresh red chili peppers into rings and set aside.

Cut the blanched duck intestines into small pieces.

Heat oil in a pan, stir-fry the chili rings and minced sprouts until fragrant.

Add the duck intestines, season with spicy sauce, Sichuan peppercorn oil, and salt. The intestines don’t need to be stir-fried for too long, just mix well with the seasonings in the pan.

A plate of crispy duck intestines is ready to serve. The combination of crispy intestines and savory sprouts makes it a perfect dish to enjoy with rice.