Sauce-flavored Duck Tongue
1.
Rinse the duck tongue with water, dry it with a little salt and grab it with your hands a few times and then rinse it off.
2.
Boil a pot of water and put a few slices of ginger, cook for a while to let the ginger flavor release, then put the duck tongue, 1 minute later, rinse under cold water, drain and set aside.
3.
In a frying pan, add red and green peppers, star anise, chili, ginger slices, garlic to fragrant, then add onions and carrots and stir-fry, and then add duck tongue. Top with light soy sauce and dark soy sauce, put a small piece of rock sugar, add water and cook over low heat. Turn off the heat for about 15-20 minutes, put it out and let it cool, cover it with plastic wrap and put it in the refrigerator.
4.
After the duck tongue is soaked in the soup overnight, the taste is stronger. The next day, take it out and heat it in a pot on a low heat. Remove the duck tongue, remove the spice residue and throw it away. Keep the soup in the pot and heat it over high heat until the soup thickens. , Add cooked sesame seeds and duck tongue, stir fry a few times and then serve.
5.
Tips: 1. Salt can clean the mucus attached to the duck tongue and clean it twice. 2. When the duck tongue is boiled, use the lowest heat. The high fire is easy to burn. 3. Carrots and onions can replace chicken essence to make the meat fresh and sweet. 4. If food is more important, it is recommended to use water purifier for cooking.
