Accessories: oil, salt, ginger 5g, slightly spicy mushroom sauce 15g, soy sauce 20g, sugar 10g.

Braised duck tongue

1, blanch, boil the water in the pot, put down the duck tongue, and then pick it up as soon as possible, so as not to lose the special flavor of Wenzhou duck tongue too much.

2. Rinse it with clear water after picking it up and drain it for later use.

3. Pour peanut oil into the pot and add ginger slices.

4. When the oil temperature is 60% hot, stir-fry the duck tongue a few times.

Step 5 add salt.

6. Add mushroom sauce.

7. Add soy sauce and sugar.

8. Stir fry a few times to color the duck tongue.

9. Adding water is almost as flat as duck's tongue. When the fire boils, turn it down.

10, about 20 minutes. When the juice is almost a little thick, fire to collect the juice.

1 1. First put the duck tongue in the pot, add leeks to the soup in the pot, and boil it over low heat.

12. Finally, pour the leek soup on the duck tongue, and serve the duck tongue in brown sauce.