Braised Duck Tongue
1.
Take the refrigerator out to warm it up and wash it out first. At this time, you can boil water to blanch the duck tongue (about 5-6 minutes)
2.
After blanching the duck tongue, pour out the hot water, put it in cold water and let it cool completely.
3.
These are the cleaned up dirt, the dura mater on the surface of the duck tongue, and the stuck trachea
4.
In a pot under cold water, add some green onions to remove the fishy smell. Blanch again and wash (about 2 minutes)
5.
Shower with cold water. Add a little cooking wine soy sauce with ginger garlic and stir well. Cover with plastic wrap. (Marinate for at least 2 hours)
6.
Put it in the oven and dry it with hot air at 50 degrees Celsius, and it will be more chewy. It should have been air-dried outside for one to two days. The step of being in a hurry and no oven can be omitted.
7.
Add a little oil, fry the aniseed (ginger garlic cinnamon star anise fruit chili pepper pepper) and stir-fry for a fragrant flavor. Then add duck tongue and a small amount of cooking wine. Old pump coloring. Light soy sauce enhances the flavor. I didn't add salt, it tasted just right. Add a little sugar and submerge half of the duck tongue with water. Cook until the juice is collected.
8.
Place in the oven to dry for 30 minutes.
Tips:
1 Duck tongue that has been air-dried or dried will be more chewy.
2Where can duck tongues be sold, of course, it is the omnipotent (first) Bao (Fu) website.
