Griddle Duck Tongue

Name: Griddle Duck Tongue
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Fresh duck tongue; 20 potato; 2 pcs Lotus root; 1 piece Green bamboo shoots; 1 piece Red Bell Pepper; 2 pcs green pepper; 3 pcs onion; 1 piece Green onions; 1 celery; 1 piece parsley; 1 piece garlic; ginger; Some Qixing Dried Chili Segment; 1 head Soy sauce; 2 lots salt; Some MSG; Some Cooking Wine; a little White sugar

by Orange Lisi

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There used to be a dry pot in front of our school. I ate from the attached middle school until I graduated from university.
For eight years, we must do everything at gatherings.
Although I can leave school now, my heart is the dry pot restaurant in front of the school.
When I was young, I was there with my classmates and friends to toast till dawn, eating dry pot and chatting about the future.
One or two tears came to the night when I thought of it artificially.

Griddle duck tongue, griddle middle wing, griddle chicken, griddle rabbit, besides, I'm going to cry again.

Griddle Duck Tongue

1. Wash the fresh duck tongue, add 3 slices of cooking wine, light soy sauce, salt, and old ginger (don't run out of old ginger), and squeeze it for more than 1 hour to remove the fishy smell.

2. Garlic pat, shredded ginger, and minced the remaining old ginger. Slice the green and red pepper with a hob and slice the onion. Cut potatoes and green bamboo shoots into long strips, slice lotus roots, and cut green onions and celery into sections. Standby separately.

3. Add oil in a hot pan, cook until it is ripe, add a spoonful of bean paste, stir-fry the red oil and fill the duck tongue. The sauce in the basin has some fishy smell before the tongue, so you don’t need to pour it. Into the pot.

4. Start another pot and add oil. Pour in the spare vegetables, sprinkle a thin layer of salt, and fry them until they are broken. It can be slightly burnt when fried on high fire, depending on personal taste.

5. After the duck tongue is dry, pull it aside with a spatula. Pour garlic cloves, minced ginger, ginger, dried chili segments into the hot oil, and stir-fry for a while.

6. Then pour the green and red pepper slices, onion slices, green onion slices and celery slices. Stir fry with mixed oil. (Don’t mix duck tongue for now)

7. Stir-fry for a while, mix it with the duck tongue set aside, and stir-fry over high heat.

8. After the green and red peppers are slightly soft, pour in the fried vegetables, continue to stir fry over high heat, add appropriate amount of salt, light soy sauce, and a pinch of white sugar to taste.

9. Stir-fry until the vegetables and duck tongue are less watery, then sprinkle MSG and start the pan. Put coriander before starting the pan.

Tips:
1. If the duck tongue is bought back, if there is tongue coating, it needs to be removed.
2. What I do is "lazy people hate the pot washing version", so you need to move the duck tongue aside in steps 5 and 6, but in this way, you must ensure that the amount of oil is enough for the first time, if the amount of oil is insufficient It is better to re-wash the pot and add oil.
3. Try to dry the duck tongue to make it more fragrant.
4. If you have any questions, please leave a message. Handing in homework is the motivation for Orange to keep updating~~

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