Sichuan Spicy Duck Intestines (Ma La Duck Intestines)
Crispy and tender duck intestines coated in a fiery Sichuan sauce with numbing Sichuan peppercorns, perfect as a beer snack.
Ingredients
12 items- duck intestines 300g
- dried chili peppers 20g
- Sichuan peppercorns 1 tbsp
- ginger 1 knob
- garlic 3 cloves
- Shaoxing wine 1 tbsp
- light soy sauce 1 tbsp
- dark soy sauce 1/2 tsp
- salt to taste
- sugar 1/2 tsp
- cooking oil as needed
- white sesame seeds 1 tsp
Nutrition
Steps （6 steps）
Clean duck intestines: Rub 300g duck intestines with salt and vinegar to remove slime, rinse thoroughly. Cut into 5 cm lengths. Blanch in boiling water for 10 seconds, drain well.
Prepare aromatics: Cut 20g dried chilies into segments. Slice ginger and garlic. In a small bowl, mix 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 tbsp Shaoxing wine, 1/2 tsp sugar, and a pinch of salt.
Bloom spices: Heat oil in a wok over medium heat until just shimmering. Add ginger and garlic, stir-fry for 15 seconds until fragrant. Reduce heat to low, add dried chilies and Sichuan peppercorns, cook until chilies darken and aroma intensifies, about 30 seconds.
Stir-fry intestines: Turn heat to high, add the blanched duck intestines. Stir-fry vigorously for about 30 seconds to heat through.
Season: Pour the prepared sauce along the sides of the wok. Continue stir-frying over high heat for 20 seconds, until the sauce thickens and evenly coats the intestines, giving a glossy finish.
Serve: Sprinkle with white sesame seeds (optional), toss a few times, then remove from heat immediately. Serve hot for best texture.
Tips
Do not blanch duck intestines too long or they will become tough; stir-fry over high heat throughout to maintain crispness; increase Sichuan peppercorns and dried chilies for extra numbing and heat.
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