Cooking Steps

1. 

   Step1:1. One balsam pear. Remove the head and tail. Cut it off. Divide it into four parts. Shave off the balsam pear pulp. Cut into balsam pear slices. Then cut into balsam pear slices. Put them into the bowl. Add some salt. Marinate them for 10 minutes after grasping them. Put them into the bowl. Add some salt. Marinate them for 10 minutes after grasping them. The pickled balsam pear is crispy after frying. Take out the squeezed balsam pear water for standb

2. 

   Step2:2. Spare garlic slices, ginger slices, millet and pepper skewers, cut into chilli circles

3. 

   Step3:3. Add a proper amount of flour to the cut fresh duck intestines. Rub the flour and the whole duck intestines with your hands. Then rub the duck intestines one by one. After kneading, wash the flour with tap water. Change the water several times. Wash the flour on the duck intestines. After the flour is washed, control most of the water content. Then add some salt. Rub it with your hands. After the duck intestines are all rubbed with salt, wash the salt with tap water. Grasp the duck intestines with your hands. If there is no sense of stickiness, wash them.

4. 

   Step4:4. Lay the duck intestines on the chopping board one by one. The duck intestines shrink badly when heated. Cut them into long sections and put them into a bowl for standby. In the pot, boil with more water. Add a small amount of salt. Pour in the duck intestines and gently push with a spoon. Let the duck intestines heat evenly. Turn off the fire when the water boils again. Remove the duck intestines.

5. 

   Step5:5. Heat the pot and turn the oil to red. Pour in the millet pepper, garlic slices and ginger slices to stir up the fragrance. Turn the heat down. Pour in the balsam pear and duck intestines. Add some salt, chicken essence and soy sauce. Turn the heat up and stir evenly. Pour in some raw meal water. Stir evenly and then the pot will start

6. 

   Step6:Finished product drawin