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я не верю что это попробовала😣 тгк faidanzh #обзор #топ #еда #тренд #втренде #рекомендации is a medium Chinese recipe that serves 2. 350 calories per serving. Recipe by Anzhela Faida on YouTube.
Prep: 25 min | Cook: 40 min | Total: 1 hr 20 min
Cost: $9.60 total, $4.80 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Contains meat, Contains gluten, Contains soy
Allergens: Soy, Wheat (if soy sauce contains gluten)
Ingredient Substitutions
- Instead of Duck Intestines: Chicken gizzards, Beef tripe
- Instead of Light Soy Sauce: Tamari, Coconut aminos
- Instead of Dark Soy Sauce: Molasses mixed with light soy
- Instead of Shaoxing Wine: Dry sherry, Mirin
- Instead of Granulated Sugar: Honey, Brown sugar
- Instead of Dried Red Chilies: Fresh red chilies, Chili flakes
- Instead of Sichuan Peppercorns: Sansho pepper
- Instead of Star Anise: Chinese five‑spice powder (use sparingly)
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Scallions: Leek
- Instead of Vegetable Oil: Sesame oil (use half the amount)
- Instead of Water: Chicken stock (adds richness)
Equipment Needed
- Wok or Large Heavy‑Bottom Pot
- Cutting Board
- Chef’s Knife
- Wooden Spoon or Spatula
- Ladle (optional)
- Measuring Spoons
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Thoroughly cleaning the duck intestines to remove odor and debris.
- Braising at a low simmer for the full 30 minutes to achieve tenderness.
- Reducing the sauce to the proper glossy consistency.
Chef Tips from the Video
- Add a teaspoon of rice vinegar at the end for a subtle tang.
- For extra heat, stir in a pinch of ground Sichuan peppercorns just before serving.
- A pressure cooker can cut the braising time to 15 minutes.
Troubleshooting
Intestines are still tough after braising.
Continue simmering for another 10‑15 minutes, checking tenderness every few minutes.
Sauce is too watery.
Uncover and increase heat to medium, stirring until the liquid reduces to a glaze.
Dish is overly salty.
Add a splash of water or unsalted broth and let it simmer a few minutes to balance the flavor.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 1 month; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The braised intestines keep well; reheat gently on the stovetop over low heat.
- Prepare the aromatics and spice mix a day ahead and store in the fridge.
Frequently Asked Questions
What is the cultural significance and history of spicy braised duck intestines in Chinese street food?
Spicy braised duck intestines, known as "鸭肠" in many Chinese night markets, are a traditional off‑al snack that showcases the Chinese love for using every part of the animal. Historically, they were popular among laborers because they are inexpensive, protein‑rich, and packed with bold flavors.
What regional variations of braised duck intestines exist within Chinese cuisine?
In Sichuan, the dish is fiery and numbing with generous Sichuan peppercorns. In Shanghai, a sweeter, soy‑heavy glaze is preferred, while in Cantonese cuisine the sauce is milder and often includes fermented black beans. Each region adjusts the spice level and aromatics to local tastes.
How is spicy braised duck intestines traditionally served in Chinese night markets?
Vendors typically serve the intestines hot in a shallow bowl, garnished with sliced scallions and sometimes a drizzle of chili oil. It is eaten with a pair of chopsticks and often accompanied by steamed buns or a bowl of rice to balance the richness.
During which occasions or celebrations are duck intestine dishes commonly enjoyed in Chinese culture?
Duck intestine snacks are most common during festivals like the Lunar New Year street fairs, Mid‑Autumn night markets, and regional temple fairs where vendors showcase bold, affordable bites for crowds.
How does spicy braised duck intestines fit into the broader Chinese snack tradition?
Chinese snack culture celebrates texture and contrast; duck intestines provide a chewy bite, while the spicy‑sweet sauce offers a punch of flavor. This balance mirrors other popular street foods such as grilled squid, fried tofu puffs, and spicy chicken feet.
What are the authentic traditional ingredients for spicy braised duck intestines versus acceptable modern substitutes?
Traditional ingredients include fresh duck intestines, Shaoxing wine, light and dark soy sauce, Sichuan peppercorns, star anise, dried red chilies, ginger, and garlic. Modern substitutes can be tamari for soy sauce, dry sherry for Shaoxing wine, and ground Sichuan pepper if whole peppercorns are unavailable.
What other Chinese dishes pair well with spicy braised duck intestines?
Pair it with a simple cucumber salad dressed in rice vinegar, steamed bao buns, or a bowl of fragrant jasmine rice. A cold glass of barley tea also helps balance the heat.
What are the most common mistakes to avoid when making spicy braised duck intestines at home?
Common errors include insufficient cleaning of the intestines, over‑cooking the aromatics (which can become bitter), and braising at too high a heat, resulting in tough texture. Follow the cleaning step carefully and maintain a gentle simmer during braising.
Why does this recipe braise the duck intestines instead of quick stir‑frying them?
Braising slowly breaks down the tough connective tissue in the intestines, making them tender and allowing the flavors of the spices and sauces to fully penetrate. Quick stir‑frying would leave them chewy and under‑seasoned.
Can I make spicy braised duck intestines ahead of time and how should I store them?
Yes, the dish improves after resting. Cool it to room temperature, then refrigerate in an airtight container for up to three days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
What does the YouTube channel Anzhela Faida specialize in?
The YouTube channel Anzhela Faida focuses on exploring international street foods and bold, adventurous flavors, often featuring taste‑tests, cultural commentary, and step‑by‑step recreations of exotic snacks for home cooks.
Last updated: September 1, 2026
