Cooking Steps

1. 

   Step1:Defrost the duck tongue. Clean it. Blanch the duck tongue in boiling water for 5 to 6 minutes. Remove the duck tongue and cool it.

2. 

   Step2:Some of the hard things left on the tongue are removed by hand. As can be seen in the picture, the white and burry part of the tongue root should be removed. There are also things like fat to be removed. When cleaning, you can feel that the duck tongue at this time does not smell very good. It has a fishy smell.

3. 

   Step3:Clean up. This one I bought is the hard skin that the seller has already been to the tongue. Only a small amount of residual can be cleaned.

4. 

   Step4:Clean it up after cleaning. Blanch it in scallion and ginger water. It doesn't smell bad. The duck tongue looks much cleaner.

5. 

   Step5:The seasoning is in a cloth pocket or tea bag.

6. 

   Step6:Boil a pot of water. Add onion, ginger, seasoning bag, rice wine, soy sauce, dry red pepper, soy sauce, soy sauce, crystal sugar. Add the scalded duck tongue after boiling. The amount of water is just in line with the duck tongue. After boiling, marinate for 20 minutes. Add some salt and mix well. Then collect the juice in a big fire. It can't be dried. When the water is about half of the original, it can be almost out of the pot.

7. 

   Step7:Take out the tongue one by one. Don't bring the soup. Pour some sesame oil into the duck tongue and mix well. Let cool and serve. This method is suitable for eating after cooling. Hot food is not so delicious. It tastes good after cooling.