Material: 40 duck tongues

Ingredients: fresh cabbage100g, sliced ham 30g, sliced mushrooms 30g, sliced bamboo shoots 25g.

Seasoning: ginger l 5g, onion 10g, wet starch 15g, pepper 1g, soy sauce 15g, Sichuan salt 3g, Shaoxing wine 30g, broth 250g, cooked chicken oil 15g and sesame oil/kloc.

Exercise:

1. Boil the washed duck tongue in a boiling water pot for about 1.5 minutes, and then peel the bones from time to time. When it is not scalded, remove the bones and cramps of the duck's paw (keep the original shape unchanged). Cartilage the duck tongue. Put the above two raw materials into a bowl, add broth, Sichuan salt (2g), ginger (10g), Shaoxing wine, scallion (5g) and ham slices, put them in a cage and steam for about 40 minutes until they are out of the pot, and take out scallion and ginger. Wash the fresh Chinese cabbage.

2. Put the wok on a big fire, add pork fat (25g), heat it to 60%, add fresh cabbage and Sichuan salt, and stir-fry until the cabbage is cut. Heat pork fat to 50%, stir-fry onion and ginger, add steamed duck tongue and palm juice, burn incense, scoop up ginger and onion, add duck tongue, soy sauce, pepper, bamboo shoots and Tricholoma, cook for about two or three minutes, thicken with wet starch, and pour in sesame oil and chicken oil.

Braised duck tongue

Time: 10 minute, difficulty: ordinary, formula: duck tongue, ginger slices, mushroom sauce, peanut oil, step: 1. after all ...

10 minutes, very common.

Formula 7 material

Duck tongue 200g peanut oil 35g salt 1g ginger slice 5g mushroom sauce 15g soy sauce 20g.

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Exercise 10 step

Step 1. Click on the picture to enter cooking mode.

After all, I will still blanch the raw food I bought. After the water in the pot is boiled, I will put the duck tongue down and pick it up as soon as possible, so as not to lose the special flavor of Wenzhou duck tongue too much.

Step two.

Rinse with clear water and drain for later use.

Step three.

Pour peanut oil into the pot and add ginger slices. When the oil temperature is 60% hot, stir-fry the duck tongue a few times.

Step four.

Add salt. Add mushroom sauce, it's a little spicy. .

Step five.

Add soy sauce and sugar.

Step six.

Stir a few times to color the duck tongue.

Step seven.

Adding water is almost as flat as duck tongue. Turn down the fire when it boils.

Step eight.

About 20 minutes, when the juice is almost a little thick, turn on the fire to collect the juice.

Step nine.

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

Step 10.

Finally, pour leek soup on the duck tongue, and the beautiful braised duck tongue can be served.

key

1, duck tongue is easy to harden as soon as it is out of the pot, so it must be cooked for a long time, and the cooked duck tongue will not harden when it is cold. I like to add a lot of leeks. If I don't like them, the last two steps will be omitted.