Three Silk Mixed Duck Tongue
1.
Soak the duck tongue in cold water and wash it off
2.
Then pour it into a pot of boiling water, blanch it for 2 minutes, remove it and keep it dry for later use.
3.
Put a little corn oil and sugar in the wok and fry the sugar color
4.
Add the blanched duck tongue when the sugar is brown and red
5.
Stir-fry for a while, add green onion, ginger, garlic and fragrant leaves, stir-fry
6.
Add some cooking wine
7.
Then add some braised soy sauce and light soy sauce
8.
Add a small pot of boiling water, bring to a boil, cover and simmer for 30 minutes.
9.
Then add some salt and simmer for another 20 minutes
10.
Finally, open the lid and drain the soup.
11.
Cut some shredded colored peppers and shredded green onions and parsley.
12.
Put the duck tongue, shredded colored pepper, shredded green onion, and coriander into the basin.
13.
Add appropriate amount of vinegar
14.
Add some extra light soy sauce
15.
Add some abalone juice
16.
Drizzle some sesame oil at the end
17.
Stir evenly with chopsticks and serve on a plate.
Tips:
If you like spicy, add chili sauce or chili oil to make it more delicious.
Because duck tongue has a salty taste, there is no need to add salt.
