Spicy and sour duck sausage

Hot and sour duck sausage

Raw materials for hot and sour duck sausage:

Duck sausage 400g; red pepper 2; green pepper 2; yellow pepper 2; scallion 1

Seasoning for spicy and sour duck sausage:

Scallion oil 60g; sesame oil 2 tsp (6g); chili oil 3 tsp (9g); soy sauce 3 tsp (9g); cooking wine 1 / 2 tsp (15g); refined salt 1 tsp (3G); vinegar 2 tsp (6g); monosodium glutamate 1 / 2 tsp (1.5g)

Processing steps of hot and sour duck sausage:

1. remove the white oil from the duck intestines, remove the cecum and rectum, cut it out and straighten it out slowly. Use a piece of string to fasten the intestines from the middle. Put it in a bowl, add some salt and vinegar for a while, rub it slowly with your hands, wash the white foam immediately, rinse and rinse the hot pepper and scallion.

2. Scald the intestines in boiling water until they are a little curly and white, take them out as soon as possible, put them in cold water and untie the rope;

3. After the intestines are cooled, take out the intestines and cut them into small sections, then put them into boiling water to scald them, drain the water and set them aside;

4. Put pepper and green onion together, add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make flavoring sauce;

5. Heat up the frying pan, pour in the scallion oil, add the seasoned sauce, stir fry the duck intestines for about 10 seconds, then add the chili oil, stir well, and finally pour in the sesame oil.

Characteristics of hot and sour duck sausage:

Light, crisp and tender, hot and sour.

Attention should be paid to when making hot and sour duck sausage

Cook duck intestines quickly to avoid aging and hardening.

Spicy and sour duck sausage

Dough ingredients: high flour 200g, yeast 3G, warm water 100g, egg white 1, salt 2G, sugar 5g, corn oil 10g

Material Science

Duck sausage, 400g red pepper, 2 green peppers, 2 yellow peppers, 2 scallions, 1 root

Material Science

Scallion oil, 60g sesame oil, 2 tbsp chili oil, 3 tbsp soy sauce, 3 tbsp cooking wine, 1 tbsp refined salt, 1 tbsp vinegar, 2 tbsp monosodium glutamate, 0.5 tbsp

practice

1. remove the white oil from the duck intestine, remove the cecum and rectum, cut it out and clean it slowly, straighten the intestines tightly from the middle, put it in a basin, add some salt and vinegar for a while, rub it slowly with your hands, and wash the water immediately when rubbing out the white foam.

2. Wash and shred hot pepper and green onion;

3. Scald the intestines in boiling water until the intestines are slightly curled and the color turns white, take them out as soon as possible, put them in cold water and untie the rope;

4. After the intestines are cooled, take out the intestines and cut them into small sections, then put them into boiling water for a while, drain the water and set them aside;

5. Put pepper and green onion together, add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make flavoring sauce;

6. Heat up the frying pan, pour in the scallion oil, add the seasoned sauce, add in the duck intestines and fry for about 10 seconds, then add in the chili oil, stir well, and finally pour in the sesame oil.

Practice 2

"It should be said that there are not many people who like to eat duck intestines, but in Chongqing, if you eat hot pot, duck intestines are the same main dish. In addition to hot pot, duck intestines can also be used for stewing, stir frying, salad and so on. In a word, the food is diversified. Sour and spicy taste, crisp taste, whether it is wine or rice, are not a cool word to describe

Materials used

1 dish of duck intestines

accessories

Celery 2

Seasoning

Ginger 1 piece

3 cloves of garlic

2 teaspoons chopped pepper

Pixian bean paste 1 teaspoon

Proper amount of vegetable oil

Hot and sour duck sausage

The duck intestines were kneaded and washed with salt and vinegar, then rinsed with water for three to four times (to remove the fishy smell, it was cleaned by washing with salt and vinegar), and then cut into 10 cm segments

Shred ginger, slice garlic and cut celery into sections

< I3. < / I blanch the duck intestines with water before frying. Pay attention to the time when blanching. When you see that the duck intestines are slightly rolled up and the color turns white, quickly fish them in and out of the cold water

Put more oil in the pan, heat it up, add ginger and garlic to stir fry, add 1 spoonful Pixian bean paste to stir fry the red oil

< i5. < / I add 2 spoonfuls of chopped peppers to stir fry (because I made the chopped peppers myself, and the taste belongs to hot and sour type), so when the chopped peppers stir fry the hot and sour taste, pour the boiled duck intestines into the pot and stir fry evenly

Finally, put the celery in, add appropriate amount of sugar and salt according to your own taste, stir well and then out of the pot

Cooking skills

1. Duck intestines are tender in texture. Quick frying with hot oil can keep their tenderness;

2. The ingredients of fried duck sausage depend on the season, such as green pepper or leek in spring, small leek or coriander in winter.

 

characteristic

Light, crisp and tender, hot and sour.

The chef knows everything

Cook duck intestines quickly to avoid aging and hardening.

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