A flavorful and spicy dish made with duck blood and intestines, perfect for adventurous eaters.
1. Rinse duck blood and intestines under cold water. Cut into bite-sized pieces. 2. Heat oil in a wok over medium heat. Add garlic, ginger, dried chilies, and Sichuan peppercorns. Stir-fry until fragrant. 3. Add duck blood and intestines. Cook until duck blood is set and intestines are cooked through. 4. Stir in soy sauce, oyster sauce, and sugar. Mix well. 5. Garnish with chopped green onions. Serve hot.
150g duck blood, 100g duck intestines, 1 tbsp vegetable oil, 2 cloves garlic (minced), 1 inch ginger (minced), 2-3 dried red chilies (chopped), 1 tsp Sichuan peppercorns, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, green onions for garnish
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