Braised Duck Tongue (home Edition)
1.
The duck tongue is washed and soaked in blood and blanched in water, put in the pre-prepared dry ingredients to remove fishy smell, boil and remove. (Dry ingredients can be reused, don't throw away, so as not to waste.)
2.
After blanching the water, take out the dry ingredients and add 2 pieces of millet spicy for later use. Wash the duck tongue and soak it in cold water. If possible, you can chill it in the refrigerator to make the duck tongue more crispy (pictured below)
3.
Wash, soak in cold water, and set aside.
4.
Put a little oil in the spare dry butterfly frying pan, and sauté on a small fire (avoid high heat and oil), add a spoonful of cooking wine, a spoonful of light soy sauce, salt and sugar, add appropriate amount of water, boil and simmer on low heat, about 20 minutes , According to the size of the duck tongue and the heat, do not over-cook the duck tongue to affect its appearance.
5.
After 15-20 minutes, turn off the heat and let it cool. (Let the duck tongue soak in the stewed soup and let it cool before removing it).
Tips:
It was the first time I tried it and it tasted good. I got my husband’s approval. Come on!
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