Zhou Hei Ya Duck Tongue (hubei Edition)

Name: Zhou Hei Ya Duck Tongue (hubei Edition)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Duck tongue; A lot Ice cube; 20g Cooking wine or rice wine (for boiling); 5 slices Ginger (for boiling); 20g Cooking oil; 5g salt; 15g Soy sauce; 30g Cooking Wine; 10g ginger; 8g chili; 4g pepper; 1 tablespoon Chili oil; 12g crystal sugar; 3g Sugar; 0.5g Cinnamon; 5 slices Bay leaf; 3 pcs star anise; 1 piece nutmeg; 50ml beer; 100ml Broth; Some sesame

by smile_lanlan

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

As an authentic Wuhaner, he started eating when Zhou Hei Ya was a small shop in high school. It has been eating for more than ten years. I didn’t expect Zhou Hei Ya in Wuhan to grow so big, with branches all over the country, full of pride. sense!

The characteristics of Zhou Hei Ya in Wuhan are spicy> hemp> sweet, and slightly salty in heavy mouth. Zhou Hei Ya is covered with a lot of chili and pepper, and it smells watery

My Zhou Hei Ya has been tested many times, and with the help of the recipes of the chefs in the kitchen, I have made the ultimate version. Not to mention 100% taste, 90% similarity is definitely there, and the remaining 10% is Zhou Hei Ya's Chinese medicinal materials. I really can’t taste what kind of medicinal material it is.

ps: Remind the kitchen friends from other places that Wuhan Zhou Hei Ya was originally weighed and bought at random. Later, considering the hygiene problem, it changed to a fresh-locked package. The taste of the fresh-locked package is greatly praised by the vacuum package. If you want to buy it The authentic taste of Zhou Hei Ya, you must not buy it wrong, the vegetarian stew of Zhou Hei Ya is also very delicious, I suggest you give it a try.

Zhou Hei Ya Duck Tongue (hubei Edition)

1. Rinse the blood of the duck tongue

Zhou Hei Ya Duck Tongue (hubei Edition) recipe

2. Add a lot of water, five slices of ginger and rice wine (cooking wine) to the pot and boil until boiling

3. Wait for the water to boil, pour ice cubes into the basin and add cold water

4. Put the duck tongue in boiling water and blanch for 30 seconds

5. Pick up the duck tongue and let it cool down with a cool water

6. Then quickly put the blanched duck tongue into ice water to cool down quickly, in order to keep the Q bomb of the duck tongue refreshing

7. Clean the tongue coating on the duck tongue. As shown in the picture, the left side is cleaned, and the right side is untreated. It looks like small thorns with a white film on it, which is kept on with your nails. Scrape back and forth, scrape it off

8. Prepare the aniseed ingredients that need to be sauteed in advance

9. Put oil in the pot, stir fragrant pepper, chili, ginger, bay leaves, cinnamon, star anise, and nutmeg

10. Add salt, light soy sauce, dark soy sauce, cooking wine, rock sugar, white sugar, and chili oil to the pot

11. Pour in 50ml of beer, 100ml of broth, and 100ml of water and boil for 5 minutes, then boil all the flavor of the aniseed

12. Pour the cleaned duck tongue into the pot, stir-fry and turn off the heat. The amount of brine should be less than the duck tongue. You can choose a smaller container

13. If you want to eat duck tongue at noon, please process the duck tongue one night in advance and pour it into a pot for a night. If you eat duck tongue at night, you can prepare it at noon and put it in the afternoon until the juice is collected, at least 4 hours

14. After the duck tongue has been marinated and tasted, pour the marinade into a pot, heat to half the amount of the brine, and then pour the duck tongue into a low heat and simmer slowly

15. Turn the main ingredients over during low heat simmering. When the water is dry, you need to continue to stir fry to avoid sticking to the pan. You can put it on the plate when the juice is dry.

16. The duck tongue is sprinkled with white sesame seeds, which is delicious and beautiful

Tips:
1. The blanched duck tongue must be passed two courses of water, one cold water and one ice water, in order to keep the duck tongue crisp.
2. The marinated duck tongue must be reduced to 1/2 of the amount of marinade before it is put into the pot. I have tried it many times. The whole process is simmered on high fire. The duck tongue collects the juice too quickly and the taste is not strong enough. The whole process is simmered on a low fire. , Duck tongue is easy to cook and soft, without the refreshing feeling of Q bomb.
3. There are a lot of stewed vegetables that are not oiled. I have tried not to oil. The duck tongue is especially easy to dry and discolor after loading. Later, if you try to add some oil, it can alleviate a lot. You can also not add oil, so you don't need to explode the anise. It is fragrant, just throw the ingredients directly into the pot. The finished duck tongue is best to be sealed and stored to prevent discoloration.