Simple Braised Duck Tongue
1.
The duck tongue itself is relatively clean, so I melt the ice and clean the blood. Prepare ginger slices for later use.
2.
Blanch the water in a pot under cold water to remove the fishy smell, add ginger slices, and put a few drops of cooking wine or white wine to remove the fishy smell.
About two or three minutes after the frothing, pick up all the duck tongues and place them in cold water. (Boiled for too long, the duck tongue will feel soft)
3.
Pick up the frying pan and put rock sugar (the purpose is to color the duck tongue. The amount of sugar should be distributed according to the amount of duck tongue. If the amount of sugar is too much, it will be too sweet to eat). Do not let the pan touch the water in this step. Otherwise it will splash oil
4.
Put the duck tongue after the sugar has melted. When the duck tongue has moisture, the pan will splash oil. Take care to prevent splashing. If you are afraid of splashing, you can use a kitchen towel to absorb the water on the duck tongue.
Stir fry a few times and then add light soy sauce, dark soy sauce, salt, dried chili, star anise, and bay leaves, then stir fry a few times.
Put half a bowl of warm water, the water should not be too much, the purpose is to let the star anise, bay leaves, dried chili flavor. Do not use too much water because cooking for too long will make the tongue too rotten and lose its chewiness. If you are not sure about the salty taste, you can taste the juice at this step. If the taste is not enough, add the seasoning.
5.
Collect the juice slowly. During this process, the color of the duck tongue has become greasy. When the juice is received and the sugar starts to bubble, turn off the heat and start the pot. Don’t cook for too long after sugar bubble, otherwise the duck tongue will taste a little bit. bitter.
6.
It’s out of the pot. The duck tongue of this brand is fatter and will be a bit greasy to eat. I eat it with iced cola, which is comfortable 😌
7.
Try it now.
