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Ingredients

• 500 g Duck Intestines (cleaned and cut into 5‑cm pieces)
• 2 tbsp Light Soy Sauce (low‑sodium preferred)
• 1 tbsp Dark Soy Sauce (adds color and depth)
• 2 tbsp Shaoxing Wine (Chinese cooking wine)
• 1 tsp Granulated Sugar (balances saltiness)
• 5 Dried Red Chilies (adjust to heat preference)
• 1 tsp Sichuan Peppercorns (gives characteristic numbing sensation)
• 1 Star Anise (whole, adds warm spice)
• 2 cm Fresh Ginger (sliced thinly)
• 3 Garlic Cloves (minced)
• 2 Scallions (white part sliced, green part for garnish)
• 2 tbsp Vegetable Oil (high‑smoke‑point oil such as peanut or canola)
• 2 cup Water (room temperature)

Instructions

1. Clean the Duck Intestines

   Rinse the intestines under cold water, then soak them in a bowl of water with a splash of white vinegar for 5 minutes. Scrub gently with your fingers (or wear disposable gloves) to remove any remaining debris, then rinse again and pat dry. Cut into 5‑cm pieces.

   Time: PT15M

2. Prepare Aromatics

   Slice the ginger into thin matchsticks, mince the garlic, and slice the white part of the scallions. Measure out the dried chilies, Sichuan peppercorns, star anise, soy sauces, wine, and sugar.

   Time: PT5M

3. Sauté Spices

   Heat the oil in the wok over medium‑high heat. Add the ginger, garlic, dried chilies, Sichuan peppercorns, and star anise. Stir‑fry for about 1 minute until fragrant, being careful not to burn the spices.

   Time: PT1M

   Temperature: Medium-high

4. Brown the Intestines

   Add the cleaned duck intestines to the wok. Stir‑fry for 2‑3 minutes until the surface changes color and a light crust forms.

   Time: PT3M

   Temperature: Medium-high

5. Add Seasonings

   Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir quickly to coat the intestines evenly.

   Time: PT1M

   Temperature: Medium-high

6. Braise

   Add the water (or stock) to just cover the intestines. Bring to a rolling boil, then reduce to a low simmer. Cover the wok and braise for 30 minutes until the intestines are tender.

   Time: PT30M

   Temperature: Low simmer

7. Reduce Sauce

   Uncover the wok, increase heat to medium, and let the sauce reduce until it becomes glossy and clings to the intestines, about 10 minutes.

   Time: PT10M

   Temperature: Medium

8. Finish and Serve

   Stir in the green parts of the scallions, give a final toss, and transfer to a serving bowl. Serve hot, optionally with steamed buns or rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

8 g

Fat

22 g

Fiber

0 g