Stir-fried Jingwu duck intestines with colored peppers

Overview

Jingwu Duck Neck originated from Jingwu Road in Wuhan and has been developed for 20 years. In recent years, Jingwu Duck Neck has become popular all over the country. Its spicy, fresh and salty taste complements each other, and the flavor is so fragrant that the eater cannot stop eating it until the meat is gnawed off and the bones are chewed to pieces. In addition to duck necks, duck braised parts also include duck heads, duck intestines, duck gizzards, duck wings, duck feet, duck livers, etc. Each has its own wonderful flavor, rich aroma, spicy aroma and endless aftertaste. The taste is excellent when eaten, and the color, aroma, taste and beauty are truly achieved.

Tags

• hot dishes
• hubei cuisine
• carrot
• chicken essence
• green and yellow colored peppers
• jingwu duck intestine
• garlic
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: colored peppers and Jingwu duck intestines. (This dish was made a long time ago, and I just re-photographed the steps today. The picture of the finished product is Jingwu duck intestines. The ingredients are green and yellow peppers, carrots, garlic, and fish balls for decoration.)

   

2. 2 Heat the oil in a pan, stir-fry the garlic until fragrant, then add the bell peppers.

   

3. 3 After the colored peppers are chopped, add the duck intestines and stir-fry. Add salt, chicken essence and seasoning.

   

4. 4 Finished product