Duck Tongue with Sauce
1.
Wash the duck tongue in blanching water, then wash, remove the layer of skin near the tongue base, drain and set aside
2.
Pour oil in a hot pan, add green onion and ginger until fragrant, add duck tongue and stir fry, add cooking wine and cover for a little stuffiness (so that the aroma of the wine will not immediately spread), add appropriate amount of soy sauce, stir fry for color, pour in appropriate amount of water to submerge the duck tongue. If appropriate, add star anise, cinnamon and bay leaves, cover and boil, put in an appropriate amount of rock sugar and simmer on low heat until it tastes delicious (stir fry during the period to make it more delicious), turn on high heat for about half an hour, collect the juice and sprinkle with white sesame seeds and chopped green onion. can.
