Name: Duck Tongue with Rose Soy Sauce <302 Small Kitchen>
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Soy sauce; 150g Rose wine; 200g Plain Water; 30g Sugar; sesame oil; 1 tsp Bay leaf; star anise; 2 tablets ginger; 2 pcs Tsaoko; 1 piece Cinnamon; 1 capsule lemon grass; 1 Dried chili; 1 tablespoon Chopped dried shallots; 1 piece Sliced ginger; Shallots

Duck Tongue with Rose Soy Sauce <302 Small Kitchen>

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