1. Prepare a raw duck tongue.
2. Add water to the stockpot and bring it to warm.
3. Add ginger slices and blanch the duck tongue twice for later use.
4. Prepare red wine, salt, honey, and soy sauce. Mix these seasonings into a sauce.
5. Add anise and cinnamon
6. Put the soy sauce and fennel and cinnamon in a pot, then add an appropriate amount of water, as long as the bottom of the duck tongue is just over.
7. When the high heat is boiled, the juice is about to be collected, then turn to low heat and cook until the juice is in a dry pot.
8. A plate of duck tongue with excellent wine flavor is completed.
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