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How to make duck sausage crispy and tender?

The first step is to clean the duck intestines with brine, then marinate them with duck intestines powder and salt for half an hour, then thoroughly wash the duck intestines and drain. The second step is to bring the stewed soup to a boil and put it into the duck intestines. When putting the duck intestines into the pot, you should pay attention to prevent knots. The third step is to get into the duck intestines and bring to a boil, turn off the heat, cover and simmer for five minutes before coming out of the pot, then pour hot oil on it.

Scald the duck intestines before stir-frying. This is the key to the crisp and tender duck intestines. The meat quality of the duck intestines is more tender. James water can prevent the duck intestines from getting old and black in the subsequent frying process. 10 minutes later, remove the duck intestines and pass them with cold water. This step is the most important, plus this step, and then stir-fry the duck intestines, the duck intestines taste crisp and tender.

How is the duck sausage crisp? wash the duck intestines, add the right amount of ginger, and then pour in the cooking wine. Rinse the blanched duck intestines with water and drain them. Open the brine bag and put it into a stewed pot or rice cooker. Add the right amount of boiling water, soy sauce, salt, ginger, cooking wine and vinegar. You like spicy ones, and you can add some chili peppers.

When the duck intestines are thoroughly cleaned and scalded in boiling water until they are rolled up slightly and the color turns white, pick them up and put them in cold water. Then wait for the duck intestines to cool, remove them and cut them into 7-8 cm segments, then blanch them in boiling water again, drain and set aside. Put shredded green peppers, shredded green onions and garlic in a large bowl and add cooking wine, soy sauce and salt.

How to deal with duck intestines before they are crispy?

1. Add some spices to scald the duck sausage: you can blanch the duck sausage in boiling water. When blanching the water, you can add some spices such as cardamom, grass fruit and fragrant leaves to completely remove the fishy smell of the duck sausage and make the duck sausage more crisp and tender.

2. How is duck sausage crisp? wash duck sausage, add the right amount of ginger, and then pour in cooking wine. Rinse the blanched duck intestines with water and drain them. Open the brine bag and put it into a stewed pot or rice cooker. Add the right amount of boiling water, soy sauce, salt, ginger, cooking wine and vinegar. You like spicy ones, and you can add some chili peppers.

3. How to wash duck intestines with salt wipe first cut the duck intestines open with scissors, then rinse with clean water to remove grease and dirt, which can be easily removed from the surface. Then, sprinkle some salt on the surface of the duck intestines and let stand for about ten minutes. Salt slowly breaks down fat. Finally, rub repeatedly with your hands to remove fat from the intestinal wall. Soak it in clean water several times after washing.

4. When the duck intestines are thoroughly cleaned and scalded in boiling water until they are rolled up slightly and the color turns white, pick them up and put them in cold water. Then wait for the duck intestines to cool, remove them and cut them into 7-8 cm segments, then blanch them in boiling water again, drain and set aside. Put shredded green peppers, shredded green onions and garlic in a large bowl and add cooking wine, soy sauce and salt.

Step 1: wipe the duck intestines with salt / cut open the duck intestines and rinse the grease and dirt with clean water. Sprinkle with salt and let stand for 10 minutes. Salt can decompose fat. Rub repeatedly, remove fat from the intestinal wall, and then rinse repeatedly. Step 2: baking soda / sprinkle baking soda on the intestinal wall, rest and wipe off the fat. Wipe repeatedly until washed, finally washed and ready to eat.

6. Scald duck intestines before stir-frying. This is the key to crisp and tender duck intestines. The meat quality of duck intestines is more tender. James water can prevent fried duck intestines from becoming old and black. 10 minutes later, fish out duck intestines and pass them over with cold water. This is the most important step. Add this step, and then stir-fry duck intestines. Duck intestines taste crisp and tender.

How to wash duck intestines to be crispy

Edible alkali / white vinegar scrub: clean duck intestines can be repeatedly massaged and rubbed with an appropriate amount of edible alkali, and then rinsed with clean water, repeated two or three times, it is the same without edible alkali and white vinegar at home. This treatment can clean the duck intestines more cleanly and remove most of the fishy smell.

How to wash duck intestines with salt wipe first cut the duck intestines with scissors, then rinse with clean water to remove grease and dirt, which can be easily removed from the surface. Then, sprinkle some salt on the surface of the duck intestines and let stand for about ten minutes. Salt slowly breaks down fat. Finally, rub repeatedly with your hands to remove fat from the intestinal wall. Soak it in clean water several times after washing.

Preparation materials: fresh duck sausage 500g, parsley 100g, millet spicy 20g, oil 5g, salt 4g, monosodium glutamate 2g, steamed fish soy sauce 3ml, barbecue powder 5g. Clean the fresh duck intestines, cut them, and scrape the grease debris on the inside of the intestinal wall with a knife blade. Wash duck intestines with flour, white vinegar and a little water, and then wash the stolen goods with running water. Cut duck intestines into 4cm pieces and soak in a little white vinegar.

Clean the white oil from the duck intestines, tear off the rectum and cecum (only the upper part of the small intestine), hu0 and rinse, straighten out, tie the string from the middle of the intestines, put it in a basin, add vinegar (95 grams) and refined salt (25 grams), rub gently with hands, and rinse with water immediately when foams appear. Then perm the intestines in boiling water, and when a little roll up and the color turns white, quickly fish in and out of the cold water. Remove the rope.

How come duck intestines are not hard and crisp?

1. Put the duck sausage into a bowl and add salt and cooking wine, then rub it constantly until the impurities are rubbed out. Wash the scrubbed duck intestines, pour in water, add baking soda and edible alkali, stir well, then bubble for 30 minutes. Slice green onion, cut ginger into ginger, cut garlic into small pieces, shred green and red pepper. Boil the water in the pot, pour in a little rice wine, put the washed duck intestines into the pot and blanch for ten seconds.

2. This is because the wall of duck intestines is very thin, and short cooking time can maintain its brittleness and chewiness and make it taste the best. If you cook a little longer, after this time, the duck intestines may become too stiff, it will become difficult to chew, and the taste and taste will be greatly reduced. Considering the safety of duck intestines healthy duck intestines usually do not carry parasites because healthy ducks do not carry parasites only in their bodies.

3. Cooking time: the cooking time of duck intestines should not be too long, otherwise it is easy to get old and hard, affecting the taste. Generally speaking, duck intestines are boiled and simmered over low heat for 10-15 minutes. If you cook with other ingredients, you can adjust them according to the cooking time of other ingredients. Master of heat: when cooking duck intestines, the mastery of heat is also very important. After the fire is boiled, it should be stewed over low heat in time to avoid uneven heating of duck intestines and affect the taste.

4. Duck intestines are generally cooked for 30 seconds to 1 minute or so. In order to ensure that the duck intestines are fully cooked and remain tender and smooth, it is important to control the cooking time. Too short cooking time may cause the duck intestines to be undercooked, which may cause food safety risks, while too long cooking time may make the duck intestines become hard and affect the taste. Therefore, it is generally recommended to boil the duck intestines in boiling water for 30 seconds to 1 minute, which can not only ensure that the duck intestines are fully cooked, but also maintain its tender and smooth taste.

Duck intestines is one of the viscera of ducks and is the ingredient used in many dishes. Bittern, stir-fry, stew, hot pot. It tastes delicious, crispy and delicious. It plays a good role in digestion and visual maintenance. The treatment of duck intestines.