Stir-fried Duck Intestines
Crispy and tender duck intestines stir-fried with pickled peppers and Sichuan peppercorns, delivering a numbing and spicy flavor. A quick Sichuan classic that pairs perfectly with rice.
Ingredients
18 items- Duck intestines 300g
- Pickled peppers (paojiao) 5-6
- Ginger 1 piece
- Garlic 3 cloves
- Green bell pepper 1
- Red bell pepper 1
- Dried chilies 8-10
- Sichuan peppercorns 1 tsp
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Oyster sauce 1 tbsp
- Sugar 1/2 tsp
- White pepper powder a pinch
- Cornstarch 1 tsp
- Cooking oil as needed
- Salt as needed
- Vinegar as needed
- Sesame oil a drizzle
Nutrition
Steps （8 steps）
Rub duck intestines thoroughly with salt and vinegar to remove odor, rinse under running water, drain, and cut into 5 cm long segments.
Bring water to a boil with ginger slices and cooking wine. Blanch intestines for about 10 seconds, then immediately transfer to ice water to cool. Drain well.
Slice pickled peppers into rings, mince ginger and garlic, shred bell peppers, cut dried chilies into sections, and set aside Sichuan peppercorns.
In a small bowl, combine light soy sauce, oyster sauce, sugar, white pepper, cornstarch, and a little water. Stir until smooth.
Heat oil in a wok over medium-high heat. Add ginger, garlic, pickled peppers, Sichuan peppercorns, and dried chilies. Stir-fry on low heat until fragrant and oil turns red.
Turn heat to high, quickly add duck intestines and stir-fry vigorously for about 20 seconds. Splash in cooking wine along the side of the wok and continue stirring.
Add shredded bell peppers and stir-fry until just tender, about 30 seconds. Pour in the prepared sauce and toss everything together to coat evenly.
When the sauce thickens, drizzle with sesame oil, give a few final stirs, and transfer to a serving plate.
Tips
Do not over-blanch the intestines or they will become tough. Use high heat for quick stir-frying to keep them crispy. Adjust pickled peppers and dried chilies to your spice preference.
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