1.
Wash the fresh duck head, duck tongue, and duck intestines in advance, especially scrub the duck intestines several times until the water is clear. Boil the duck head, duck tongue, and duck intestines in a pot of water until cooked. Set aside for later use.
1, 2, 3, 4, put the spices in a 5-material bag, and put them in a gauze bag for later use.
Put garlic and ginger slices in a frying pan and fry until slightly charred, add a spoonful of bean paste to fry the red oil, and add water. Put the duck intestines into a high heat and boil for 20 minutes, then add the duck head and the duck tongue to a boil, then turn to a low heat, add rock sugar and simmer for 40 minutes. Observe the amount of soup at any time, and be careful not to boil it dry.
Pour in a porcelain spoon of soy sauce for the last 5 minutes, sprinkle a spoon of salt, collect the juice and color it, don't be too salty, or it will cost beer. :)
2. The water has been submerged in the food, so fill up enough water at once.
3. Add the old rock candy to increase the multi-layered flavor.
4. Simmer on low heat for 30 minutes, and observe the amount of water at any time, taking care not to boil dry.
5. Duck intestines are knotted and easy to get, and you can chop up cold dishes after marinating them.
6. The finished product is out of the pot.
