Braised Duck Tongue

Name: Braised Duck Tongue
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Duck tongue; 35g Peanut oil; 1g salt; 5g Sliced ginger; 15g Shiitake Mushroom Sauce; 20g Soy sauce; 10g Sugar

by s sister-su

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I love to eat duck tongue, and I like Wenzhou duck tongue the most. Every time I ask Wenzhou’s baking friend CC to help with it, and then use various methods to make it. A large plate of duck tongue is solved at once...

Wenzhou people call duck tongue "Yuck Earn" instead of duck tongue. Because in Wenzhou dialect, the pronunciation of the tongue is actually the same. Eating duck tongue means eating duck loss. Wenzhou people who are full of commercial cells in every sweat hole are not happy to "eat duck loss" and simply change the name " "Duck earns", the treat becomes "eat duck earns". Although this kind of dish sounds unpleasant, it fully reflects the character of Wenzhou people, and it is also quite interesting.

Today I made braised duck tongue with a little bit of spicy mushroom sauce. The mushroom sauce was sent by a customer from Xianju. It is said to be a local characteristic. I quite like to add a spoonful of it when I cook. It.

Ingredients

Braised Duck Tongue

1. After all, I will blanch the raw food I buy. Put the water in the pot to boil, put the duck tongue out, and then pick it up as soon as possible, so as not to lose too much of the characteristic flavor of Wenzhou duck tongue.

2. Rinse with clean water after picking it up, drain and set aside.

3. Pour peanut oil into the pot and add ginger slices. When the oil is 60% hot, stir-fry the duck tongue a few times.

4. Add salt. Add shiitake mushroom sauce to make it slightly spicy. .

5. Then add light soy sauce and sugar.

6. Stir fry a few times to color the duck tongue.

7. Add water to almost level the duck tongue, then change to a low heat after the high heat is boiled.

8. About 20 minutes or so, when the juice is almost a bit thick, turn on a high heat to collect the juice.

9. Put the duck tongue in a pot first, add chives to the soup in the pot, and bring to a boil on low heat.

10. Finally, pour the chive soup on the duck tongue, and the beautiful braised duck tongue is ready to serve.

Tips:
1. Duck tongue tends to become hard as soon as it is out of the pot, so it must be cooked for a longer period of time. The cooked duck tongue will not be hard when it is cold.
2. I like to add a lot of chives, if you don't like it, omit the last 2 steps.