Duck Intestine Recipe

Duck intestines are generally used for hot pots. The taste is crunchy and delicious, but today I will share delicious fried duck intestines with pickled peppers.


  • duck intestines
  • green pepper
  • pickled peppers
  • pickled ginger
  • a head of garlic
  • 10g dark soy sauce
  • 10g cooking wine
  • 2g white sugar
  • 2g salt
  • 2g chicken essence
  • 2g pepper powder


  1. Put the duck intestines in a basin, add 10% white vinegar and 10% white wine, put a handful of flour, and then rub repeatedly with your hands, then rinse the duck intestines.

  2. Take out the duck intestines and cut them into small pieces of about 4cm. Then put the duck intestines into boiling water and blanch them. As long as the duck intestines are slightly curled, they can be picked up, soaked in cold water for a while, removed, and drained.

  3. Cut the green pepper into shreds, shred the pickled peppers, and chop the pickled ginger and garlic into pieces.

  4. Heat an appropriate amount of oil in the pot, then add Chinese prickly ash, minced ginger, garlic, and pickled pepper and fry until fragrant. You can stir fry more to release the fragrance completely.

  5. Then add the duck intestines, stir fry, green peppers, 2 grams of dark soy sauce, 2 grams of salt, and chicken essence, stir fry evenly, and then serve on a plate for dinner.


  1. Duck intestines must be cleaned. Only after cleaning can they taste good.
  2. If there is no pickled ginger and pickled garlic, use ordinary chili ginger garlic instead, and then add about 10 grams of white vinegar. The taste is also good.
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