1. Raw material map
2.
Dry spices: star anise, cinnamon, bay leaf, grass fruit, ginger, dried chili, lemongrass
The above raw materials can be blended according to your own preferences
3.
Wet spices:
Chopped dried shallots, shallots, ginger slices
If you don’t have dried shallots, you can use small shallots or red onions instead
4. Put a little oil on the bottom of the pot, first stir the white chives (with roots) and ginger slices
5. Then add chopped dried shallots, green onions and stir-fry until the aroma is slightly yellower
6. Add soy sauce
7. Add sugar (can use ordinary rock sugar, yellow rock sugar, yellow sliced sugar)
8. Finally, put the dried spices into the halogen gauze bag and cook together
9. After boiling, close the lid and turn to low heat and cook for 30 minutes
10. The duck tongue is simply rubbed with salt, rinsed, and blanched in a pot of cold water
11. After the water is boiled, filter the froth and cook for 5 minutes
12. Fish out for spare
13. Filter the cooked juice, leaving only the soup
14.
Put the duck tongue in the sauce and immerse it in a medium-high heat. The heat is not too strong, just bubbling slightly.
Because the sauce is relatively small, you need to turn it carefully or use a spoon to repeatedly pour the soup on the duck tongue.
Boil for 15min
15. Remove and drain, put in a large basin, add rose wine, and stir quickly
16. Add sesame oil and stir
17. Eating hot and cold is awesome!
Tips:1. Don't burn the duck tongue, just bubbling slightly;
2. The sauce can be adjusted salty and sweet according to your own taste.
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