2. Add salt, ginger slices, scallion, Shaoxing wine, pepper and star anise (1) and mix well in duck tongue, steam in a steamer for about 25-30 minutes, and take out the drained soup.
3. Relax the oil (500- 1000g) in the wok, heat it to medium-high temperature, and then slightly fry the steamed duck tongue.
4. Leave a little base oil in the wok, add onion, ginger and garlic to saute until fragrant, then wash and dry the chopped pepper, stir-fry over high fire until the pepper becomes soft and the skin has "burn" marks, then cook a little Shao wine (or white wine such as Wuliangye), a little light soy sauce/soy sauce, season with salt, chicken essence and white sugar, and turn it evenly. The practice of spicy duck tongue:
1, wash the raw duck tongue, blanch it in boiling water, take it out and drain it, even better if it is brine;
2. Stir-fry garlic and pepper in the oil pan, then remove the pepper, stir-fry the duck tongue and drop a spoonful of soy sauce;
3. After the duck tongue is evenly stirred and discolored, add clean bean sprouts, add Chili sauce (or fresh Chili+salt) and continue stirring;
4. Cook and eat with chopped green onion or coriander. Color and fragrance of fried duck tongue: purple in color and fresh in texture.
Material: duck tongue (30 pieces)
Accessories: chopped green onion (40 g), green garlic (40 g), sliced garlic (less), yellow rice wine (7.5 g), salt (6.5 g), vinegar (a little), monosodium glutamate (a little), water chestnut powder (20 g) and clear soup (100 g).
Making:
1) Cook the duck tongue in a boiling water pot, then take it out, put it in cold water, take it out, and remove the brittle bones, leaving only the tip of the tongue;
2) Mix garlic slices, green garlic, chopped green onion, salt, wine, vinegar, water chestnut and monosodium glutamate in a small bowl;
3) Heat 250g lard in a clean pot, pour duck tongue once, then pour it out, filter off the oil, put it back in the original pot, then add a small bowl of seasoning, stir fry quickly for a few times, so that the seasoning is wrapped on the duck, and then take it out of the pot. (Drunk duck tongue (raw materials: duck tongue, fresh soup, Shaoxing carved wine, chicken essence and monosodium glutamate) Raw materials: duck tongue 500g, fresh soup 300g, Shaoxing carved wine 300g, chicken essence, monosodium glutamate 10g, salt 40g, onion 1 root and ginger/kloc-0.
Methods: 1. Clean the duck tongue, blanch it in a boiling water pot, scrape off the tongue coating, remove the trachea, take out the brittle bones on the back of the tongue, and then wash it.
2. Put fresh soup, onion knots, ginger slices (pat loose) and wine in the pot, put the duck tongue in, dip it and take it out.
3. Remove the onion and ginger from the original soup, add salt, chicken essence, monosodium glutamate and carved wine, boil and let it cool before drinking.
4. Soak the cooled duck tongue in the drunken brine, take it out after about 12 hours, and put it in a dish with a rim for discharge.
Characteristics; True color, soft and fragrant, it is a new dish in Shanghai. Fresh steamed duck tongue (steamed vegetables) raw materials:
-A box of duck tongues,
-Slightly cut the red pepper.
-A little coriander
-Scallops in moderation
-Jiang Mo, a little garlic.
Seasoning:
The main thing is to mix a flavor juice and steam it, because I want it to be fresh.
Seasoning with soy sauce, Chili oil, salt, fish sauce, sesame oil.
Steps:
1. After the scallops are soaked in advance, soak the scallops in a little water for later use.
2. Mix scallop water, soy sauce, Chili oil, fish sauce and a little salt to make sauce.
Salt and fish sauce are a little salty, just put them in moderation.
3. Blanch the duck tongue in boiling water, remove it and drain it for later use.
4. After the sauce is adjusted, soak the duck tongue in water a little, let it taste and color.
5. Finally, steam in the pot for ten minutes, and sprinkle some sesame oil after taking out the pot. The practice of salted duck tongue is 1. Ingredients: half a catty of duck tongue, garlic, red pepper, boiled water.
Seasoning: salt (Huai salt, pepper, salt)
2. Wash the duck tongue with flying water (to remove the smell of snow), drain the water, soak it in oil until it is 90% mature, and pick it up.
3. Chop the garlic and pepper, heat the oil pan, add the garlic and pepper, season with salt, and stir fry.
4. Return the duck tongue soaked in oil to the pan and fry for a while (praise that there is a little boiling water beside the pan to make the duck tongue better absorb the salt and pepper flavor)