It has beneficial effects on human metabolism and the maintenance of the nervous, digestive, and visual systems.
Duck intestines are a Han Chinese snack from the Fujian region, belonging to the Fujian cuisine. Rinse the duck liver and gizzard separately, then cut into chunks. Rinse the duck intestines and preserved vegetables separately, then cut into sections. Add an appropriate amount of duck bone broth to a clay pot, bring to a boil over high heat, then add ginger slices and scallion sections.Bring to a rolling boil, then reduce to low heat and simmer for 30 minutes. Add the duck liver chunks, duck gizzard chunks, and duck intestine segments. Once cooked through, season with cooking wine, ground pepper, and salt to taste.
Duck intestines are rich in protein, B vitamins, vitamin C, vitamin A, and trace elements like calcium and iron. They support human metabolism and maintain healthy nerves, heart, digestion, and vision.
Benefits: Effective for bloody stools, enuresis, leukorrhea, and kidney deficiency. Suitable for: Generally suitable for all populations.
High-quality duck intestines are typically creamy white, abundant in mucus, with minimal odor, and possess a resilient texture free of feces or impurities. Avoid purchasing if the intestines appear darkened, pale green, or grayish-green in color, with soft, non-resilient tissue, scant mucus, and a strong unpleasant odor—indicating poor quality.
Storage Method Fresh duck intestines do not keep well for extended periods. For household use, if not consumed immediately, clean any remaining fresh duck intestines thoroughly. Boil them in a pot of water until cooked through, then remove and rinse under cold water. Pat dry the surface moisture, wrap in small portions using plastic bags, and refrigerate directly. This method typically preserves freshness for 3-5 days without spoilage.
Duck intestines are a Han Chinese snack from Fujian Province, belonging to the Fujian cuisine. Rich in protein, B vitamins, vitamin C, vitamin A, and trace elements like calcium and iron, they support human metabolism and maintain healthy nerves, digestion, and vision.
Braised Duck Intestines Ingredients: 600g duck intestines, 1 pot of Dongshan Duck Head Braising Sauce Method: 1. Rinse the duck intestines, tie each into a bundle, then blanch in boiling water for 1 minute. Remove and rinse under cold running water.2. Bring the Dongshan Duck Head Braising Sauce to a boil. Add the blanched duck intestines from step 1, reduce heat to low, and simmer for about 5 minutes. Remove from heat, let steep for 10 minutes, then drain. Cool and air-dry the intestines. Set aside.3. Heat oil in a wok to approximately 160°C (320°F). Add the duck intestines from step 2 and fry over medium heat for about 30 seconds until the surface is crispy and fragrant.20g cooking wine, 3g MSG, 10g vinegar, 5g sesame oil, 15g chili oil Method: 1. Slit open the duck intestines and rinse thoroughly under running water. 2. Blanch the cleaned intestines in boiling water until cooked through. Remove and plunge into a bowl of cold water to cool. Drain and cut into sections. 3. Wash the scallions, cilantro, and green peppers. Slice into strips matching the length of the intestines.4. Combine the scallion, cilantro, and green pepper strips with the duck intestines, vinegar, salt, MSG, cooking wine, and sesame oil. Toss to mix evenly, then plate.
Pickled Chili Duck Intestines Ingredients: Main: Duck intestines 500g Supporting: Radish 100g, Pickled chili peppers 100g, Ginger 50g Seasonings: Salt 4g, MSG 1g, Chicken bouillon 2g, White sugar 4g,2g ground pepper, 5g sesame oil, 10g cornstarch, 10g scallions, 70g rendered lard, 30g wild chili peppers. Method:
1. Clean duck intestines and cut into long sections;
2. Remove stems and seeds from pickled chili peppers; finely chop half into mince;
3. Dice pickled ginger into mince;
4. Finely dice the pickled radish;
5. Remove stems from wild chili peppers;
6. Combine salt, MSG, chicken bouillon, sugar, pepper, sesame oil, broth, and cornstarch slurry (20g) in a saucepan; stir until smooth;
7.Blanch duck intestines in boiling water, then remove;
8. Heat oil in wok over high heat until 60% hot. Add pickled chili peppers, pickled radish cubes, pickled ginger, and wild chili peppers. Stir-fry until fragrant and colored;
9. Add a small amount of broth (15g). Once flavors release and sauce thickens, add duck intestines and toss to coat evenly;
10. Pour in the seasoning sauce, reduce until glossy and oily. Transfer to a serving plate and sprinkle with chopped scallions.
Stir-Fried Duck Intestines Ingredients: Main: Duck intestines 150g, Luffa 100g Supporting: Onion 50g, Wood ear mushrooms (soaked) 40g Seasonings: Garlic 5g, Ginger 5g, Baking soda 1g,5g Shaoxing wine, 3g salt, 1g MSG, 5g dark soy sauce, 1g sesame oil, 3g cornstarch, 2g ground pepper, 25g vegetable oil. Method:
1. Scrape and clean duck intestines, marinate with baking soda for about 20 minutes;
2. Mix soy sauce, ground pepper, and wet cornstarch into a thickening sauce;
3.Peel off the tough outer layer of the onion, wash, and slice;
4. Wash the loofah and slice;
5. Cut the marinated duck intestines into sections;<6. Remove stems from soaked wood ear mushrooms, wash, and set aside;
7. Bring a pot of water to a boil, add duck intestines, blanch briefly, then remove;
8.Heat a wok over medium heat. Add oil and heat until slightly bubbling. Add minced garlic and ginger, stir-fry until fragrant. Add onion, loofah, and wood ear mushrooms, stir-fry until cooked through;
9. Add duck intestines, season with salt and MSG. Deglaze with Shaoxing wine, stir-fry. Thicken with the prepared starch mixture. Drizzle with sesame oil and stir to combine. Serve immediately.