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1. First prepare the material package, I made it myself! It can be sold with a good match. 2 catties duck head with 4 taels of spices
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2. Put the thawed duck head and tongue in the cold water pot, add white wine to get rid of the fishy smell, and immediately throw it into the cold water basin when the pot is boiling! Hot and cold will make the meat more chewy!
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3. Rinse it and remove it for later use. Prepare a large spoon. Stir-fry the green onion, ginger, garlic and pepper powder. Add the duck head and tongue for the fragrance. Stir for three minutes. Fill it with water. Put it in the seasoning bag. , 3 tablespoons of light soy sauce and 1 tablespoon of soy sauce, turn to low heat after high heat, boiling, and low heat until the water has a little bubble!
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4. No need for big splashes, use a bigger spoon to get scum!
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5. The first time you add salt, just taste the soup for yourself if it is salty, and add salt for the second time after 20 minutes of low heat. At this time, the soup starts to feel salty! At this time, the fire will turn into a big fire, and there will be a lot of water, and continue for 10 minutes! There is not much soup left, add sesame oil and remove duck tongue! Find a plate, put the duck tongue in a shape, put it outdoors (no need to cover with plastic wrap) or in the refrigerator, and let it dry naturally!
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6. The remaining duck heads need to be stir-fried constantly, don't confuse it! Stir-fry to the point that there is no excess soup, the same shape is served on the plate! Leave it outside to see the wind and blow dry!
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7. After cooling, the skin of the duck head and tongue is very elastic and the color is also very beautiful! Remember that it must be cooled by the wind-dried epidermis! This kind of skin is very delicious! How about a little red wine? Special 🈶 appetite bar
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