Three Cups of Duck Tongue
1.
Ingredients:
Duck tongue 4 taels of golden orchid soy sauce 50 grams red label cooking rice wine 50 grams sesame oil 50 grams golden orchid ointment appropriate amount of nine-layer tower 20 grams onion 1 garlic 2 heads of ginger 3 slices of green and red peppers right amount of rock sugar right amount
1.
Ingredients finishing:
Jinlan soy sauce, red label cooking rice wine, and Jinlan ointment are native to Taiwan and can be purchased in TB. The nine-story pagoda is a must.You can also buy fresh nine-story pagoda from TB, or you can grow it yourself~wash the duck tongue.
2.
Pour an appropriate amount of golden orchid ointment on the duck tongue, knead the soy sauce ointment and duck tongue until evenly, and marinate for more than two hours. You can marinate overnight.
3.
This is the famous three cups, a cup of soy sauce, a cup of rice wine, and a cup of sesame oil.
Speaking of sesame oil, three cups of chicken use sesame oil instead of sesame oil.In many schools in Taiwan, most of the sesame oil used refers to black sesame oil.
4.
Heat the oil in a frying pan and fry the marinated duck tongue for one minute until the surface is browned.
5.
Remove the duck tongue and drain the oil.
6.
In another pot, pour in sesame oil.
Start to make and fry the ginger slices, green onion and garlic. Note that these three must be put into the pot and fry in batches. First, put the ginger slices and stir fry a little.
7.
Add garlic and stir fry for a while
8.
Add the green onion and stir fry for a while until it is fragrant, then add the green and red peppers and stir fry for a while.
9.
Finally put in the duck tongue
10.
At this time, add two other cups of seasoning, rice wine, Kimlan soy sauce, and rock sugar, and stir-fry until the aroma is overflowing.
11.
Put a part of the nine-story tower and stir fry evenly.
12.
Put a part of the nine-layer tower before serving, cover the pot and simmer for two minutes to get out of the pot.
13.
Please serve while it's hot.
