Golden Duck Tongue
1.
Thaw the duck tongue, smash the carrot, coriander, parsley, onion, ginger, garlic and millet with a juicer (or finely chop), add water and salt, and marinate the duck tongue for an hour (the water is not over the duck tongue)
2.
Take out the marinated duck tongue, rinse and put it in a pot with boiling water (a pot under cold water), take it out and let it cool for later use
3.
Add the old oil to the pot and cook to about 50 degrees. Add the green peppercorns to choke the flavor. Add the right amount of salty chicken, pepper, chicken sauce, chicken rice, dark soy sauce, seasoning, and red zone rice. Bring to a boil. (About 15 minutes) Take out and set aside
4.
Put an appropriate amount of old oil on the pot and cook until 30% hot. Put in a handful of green pepper (don’t be smashed). Put the duck tongue into the fragrant (not too hard to fry). Turn off the heat and add the chicken broccoli. Sauce, monosodium glutamate, white sugar, stir well, then add vine pepper oil, turn on low heat, stir fry, turn off heat, add appropriate amount of chili noodles, stir well over high heat for 5 seconds, turn off the heat and start the pot
5.
Put the sweet potato shreds on the bottom of the duck tongue and place it on the plate
Tips:
Duck tongue is easy to shrink. In the process of boiling water and stir-frying, pay attention to the time and heat
