Cooking Steps

1. 

   Step1:Wash duck tongue. Boil in a pot of water. Put in some ginger and some old wine. Scald duck tongue for about 30 seconds. Put in cold water and wash again.

2. 

   Step2:Put the star anise, cinnamon, fennel, Xiangye, Angelica dahurica and tangerine peel into the tea bag and bind them. Start another pot of water. After boiling, put the material bag into the water. Then put a few pieces of ginger and a little sugar. Heat for about 20 minutes. Then the color of the water will be darker. The fragrance of the material bag will come out. The brine will be ready.

3. 

   Step3:Pour the duck tongue into the brine. Pour some old soy sauce and yellow rice wine from Lijinji. Cover the pot. Heat for about 30 minutes. The duck tongue is finished.

4. 

   Step4:It's a pity that I don't use the rest of the brine. By the way, I marinate some dried tofu and quail eggs. I cooked quail eggs in the water before shelling them. It's convenient to eat.

5. 

   Step5:Finished product. Hee hee.