Braised Duck Tongue (super Detailed Tutorial)
1.
Prepare the ingredients needed to marinate the duck tongue.
2.
Cut the green onion into sections, slice the ginger, and pat the garlic cloves flat.
3.
Blanch the duck tongue for the first time and add a little cooking wine to the water. The duck tongues bought here are frozen, so after putting them in the pot, remember to poke them all away, otherwise the areas close to each other will not be hot.
4.
After the high heat is boiled, continue to medium heat for 5 minutes. Turn off the heat and drain.
5.
Pour it into clean water, as the foam will stick to the duck tongue, rub it a little.
6.
Pour fresh water into the pot again, boil, add duck tongue, blanch for 1 minute, then drain.
7.
After draining, put the duck tongue in a large bowl, add 20ml light soy sauce, 15ml cooking wine, sugar, salt, green onion, ginger and garlic cloves. Turn it over with your hands, grasp it evenly, cover the fresh-keeping mold and put it in the refrigerator for more than 5 hours. If it is made during the day, you can take it out during the day and turn it over again, stirring and stirring.
8.
Prepare the ingredients for braised duck tongue.
9.
Long waiting time.... finally marinated. Pour the oil into the pot, pour a little more, the noisy duck tongue will smell a little bit later. Turn on a low heat, add dried chili, pepper, star anise, cinnamon, bay leaves, garlic cloves, ginger, green onion... The green onion, ginger, and garlic cloves are picked out from the pickled duck tongue. Don't waste it~
10.
Open fire! Pour in the marinated duck tongue and stir fry.
11.
After stir-frying, pour in soy sauce, 15ml of cooking wine, rock sugar, and stir fry.
12.
Fill the duck tongue with water and keep it on fire.
13.
After boiling, cover the lid and turn to low heat, then turn to high heat to collect the juice after 30 minutes. Even if there is too much water here after 30 minutes, keep the fire open and don't cover the lid. When the water is about to boil, stir it with a spatula or chopsticks to avoid sticking to the pan.
14.
Don't pour out the duck tongue directly, use chopsticks to clamp it on the plate, so the shape is better. Sprinkle with white sesame seeds at the end.
Tips:
1. The mother-in-law bought duck tongue that has been processed, so it's easy to clean.
2. Because duck tongue needs a marinating process, which takes about 5 hours or more, it is recommended that children at work marinate it on Friday night and make it on Saturday morning.
3. I don't know what flavor the mother-in-law made, it's just a mix and match anyway. If you have a good recipe for making thirteen incense or braising, you can change it to your own recipe directly after marinating.
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