Spicy enough to make your mouth tremble—Duck Intestine with Pickled Peppers

Overview

In the alley opposite the Polytechnic University, there was an older lady who had been selling boiled duck intestines and bean curds at a roadside stall at night for one yuan a piece. That became our usual place for every date. Because I like my elder sister's boiled duck intestines, I have always been reluctant to part with this kind of food that is not on the table. I haven't been there in the past few years since I got married. Every time I pass by there, it's always during the day, so I haven't been able to see my eldest sister again. I don't know if she's okay? Is the duck intestine still there?

Tags

• hot dishes
• common dishes
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• lunch
• doubanjiang
• duck intestine
• garlic
• onions
• sugar
• wild sansho pepper
• ginger

Ingredients

Steps

1. 1 Wash the duck intestines, lay them flat on a cutting board, cut them into lengths of about 10cm, and set aside for later use;

   

2. 2 Chop the onion, ginger and garlic into mince, cut the wild pepper into sections, pour the pickling water into a bowl and set aside;

   

3. 3 Add an appropriate amount of water to the pot. After the water boils, add the cut duck intestines, blanch for 10 seconds and remove immediately;

   

4. 4 Heat another pot, pour oil, wait until the oil is 60% hot, add bean paste, stir-fry red oil over medium-low heat, add wild pepper, onion, ginger and garlic and sauté until fragrant;

   

5. 5 Pour in the duck intestines, stir-fry, pour in the pickled pepper water, add sugar, stir-fry for about 2 minutes, and then remove from the pan.