Spicy Duck Tongue
1.
Rinse the raw duck tongue with salt and flour, put it in a pot of cold water, boil the bleeding foam, rinse and drain for later use
2.
Add scallions, ginger, garlic, dried red pepper to the oil pan to fry the spicy flavor, remove and discard, save the oil
3.
Push the duck tongue into the oil pan and stir-fry, add light soy sauce, dark soy sauce, rock sugar (I use borneol sugar, you can also use white sugar instead), cooking wine, a little water, boil, turn to medium-low heat and simmer. Down. About 15 to 20 minutes
4.
Collect the broth and pour some sesame oil out of the pot.
