Duck Tongue with Sauce
1.
300 grams of duck tongue, 650 grams of water in the Xiaomei mixing bowl
2.
10 minutes / temperature varoma / reverse the spoon, blanch the water, pour the duck tongue into the small beauty simmering pot, drain the water
3.
15g oil, 5g ginger, 5g shallot, put in Xiaomei mixing bowl, 2 and a half minutes/temperature vaeoma/reverse spoon, sauté
4.
Combine the cooked duck tongue, 30 grams of light soy sauce, 25 grams of cooking wine, 5 grams of soy sauce, 20 grams of rock sugar, 1/4 teaspoon (1 gram) of five-spice powder (without five-spice powder, you can put one sana and two star anise instead), 100g water, put in Xiaomei mixing bowl
5.
Set 20 minutes/temperature varoma/reverse spoon (you can first adjust the speed to reverse 2, stay for two seconds, turn the pot, and then adjust the speed back to the reverse spoon), open the measuring cup lid to collect the juice and take it out of the pot. Turn the speed to reverse 2 before, stay for a few seconds, turn the pot, and mix the sauce evenly.
6.
It’s delicious, and you can sprinkle some white sesame seeds. Let’s start...
