How to make duck intestines crispy

Duck intestines are a food with high nutritional value and are suitable for consumption by a wide range of people. We can often see them in snack bars or barbecue restaurants. We can also add them to malatang and ma la xiang guo. There are many ways to cook duck intestines, and different methods result in different flavors. Some people like to eat softer duck intestines, while others like to eat crispier ones. So how do you make duck intestines crispier?

Duck intestines are one of the internal organs of duck and are an ingredient used in many dishes. It can be braised, fried, stewed, or even cooked in a hot pot. Delicious, crispy and tasty. It has a good effect on digestion and vision maintenance.

Duck intestines are rich in vitamins, proteins, fats and calories, and taste especially good. However, the outside of the duck intestines is relatively dirty, so they must be cleaned before eating. The duck intestines rice noodle soup is especially delicious. Use duck intestines, onions, garlic, and coriander. Stir-fry the duck intestines and then add water. After the water boils, add rice noodles. The taste is especially good. Eating duck intestines regularly can prevent myopia and protect the heart, kidneys, and nerves. Eating duck intestines regularly can promote metabolism, so you can eat duck intestines appropriately on a normal basis.

It depends on your taste requirements. If you want it to be crispy and tender, just roll it twice in the pan and you can eat it. If you want it to be soft and chewy, just cook it for about 30 seconds.

Good quality duck intestines are generally milky white, contain a lot of mucus, have a light odor, are tough, and do not contain feces or dirt. If the duck intestines become darker in color, appear light green or gray-green, have soft tissue, no toughness, little mucus, and a strong odor, this indicates poor quality and should not be purchased.

Fresh duck intestines should not be kept fresh for a long time. If the family cannot finish eating them temporarily, the remaining fresh duck intestines can be cleaned, put into a pot of clean water and cooked, taken out and cooled with cold water, then wipe off the surface moisture, wrap them into small packages in fresh-keeping bags, and refrigerate them directly for freshness. Generally, they can be kept fresh for 3-5 days without deterioration.

Duck intestines are rich in protein, B vitamins, vitamin C, vitamin A, calcium, iron and other trace elements, which have a good effect on human metabolism, nerves, heart, digestion and vision maintenance.

The fatty acids in duck intestines have a low melting point and are easy to digest. They contain more B vitamins and vitamin E than other meats. They can effectively resist beriberi, neuritis and various inflammations, and can also resist aging.

Duck intestines are rich in niacin, which is one of the components of two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.