How to Make Double Pepper Duck Guts

How to make double-pepper duck offal delicious? Actually, the preparation of double-pepper duck offal is not complicated. Just follow the recipe below.Recipe Prepare the ingredients and tools for double-pepper duck offal, then follow the steps step by step, and you will definitely learn how to make it and create a unique delicious dish!

Double-Pepper Duck Offal Ingredients Introduction

Main Ingredients:

Duck gizzards(one piece)Duck liver(one piece)Duck heart(one piece)Duck intestine(one piece)Chilies(, appropriate amount)

Auxiliary Ingredients:

Cooking oil (50 grams)Ginger (10 grams) Garlic (15 grams)Green onions (10 grams) Sichuan pepper (5 grams) Vinegar (, appropriate amount) Soysauce (, appropriate amount) Rice wine (, appropriate amount)MSG(, appropriate amount)

Sugar

(, appropriate amount)

Double-Pepper Duck Offal Preparation Steps:

1. Clean the duck offal, slice the duck gizzards thinly, cut the duck liver a bit thicker, shape the duck heart into flowers, and cut the duck intestine into pieces. This helps it cook evenly.

2. The chilies should not be chopped too finely as they won't remain crisp. The size of the slices should not exceed that of the duck offal.

3. Prepare the small ingredients as shown in the picture, though you only need a little bit each.

4. Marinate the duck offal with rice wine-soaked ginger and garlic for ten minutes, then coat it evenly with a little starch.

5. Heat up the oil until it is seven-tenths hot.

6. Quickly fry the duck offal in the oil, transfer to another pan to drain the excess oil, add a bit of soysauce for color.7. Remove the cooked duck offal and set aside on a plate. 8. Keep some oil left in the pan, then stir-fry the Sichuan pepper sauce until it turns red. 9. Add the chilies and stir-fry them to be just cooked through.

10. Pour in the duck offal, stir-fry for a few moments, add rice wine.

11. Add chopped green onions, MSG, sugar, and a little vinegar, then stir-fry until done.

12. Serve on a plate; you have prepared a perfectly colored and flavored double-pepper duck offal.

Tips:

1After properly cleaning the duck offal, marinate it with soaked ginger, garlic, Sichuan pepper, rice wine, salt, and let it sit for sufficient time. Quickly fry the duck offal so that it is just cooked but still tender, then remove it from heat immediately to preserve its texture before adding the small ingredients for flavoring.

After properly handling the duck innards, be sure to marinate them well with pickled ginger and garlic, Sichuan pepper, soy sauce, salt, and alcohol. Fry quickly; you can turn off the heat immediately after placing them in the hot oil, frying until they are seven or eight parts cooked. Remove from the pot to drain excess oil, then return to the pan to add additional ingredients for flavor and color enhancement.