Duck tongue 300g

2 tbsp oyster sauce, 100 ml.

2 tablespoons soy sauce

Dasongbai 1 section

4 shallots

Garlic half head

Ginger 1

Rock sugar 5

2 octagons

3 fragrant leaves

Chenpi 15g

Pepper 1 tablespoon

20 dried peppers

Proper amount of salt

Recipe practice:

1. Add water to the pot, then put all kinds of ingredients into the pot, bring to a boil with high fire, then turn to low heat and cook again 10 minute.

2. When the marinade is cooked, take another pot, add water and put duck tongue. After the fire boils, remove the duck tongue and control the water. If there is floating foam on it, rinse it with water. There may be a layer of skin on the duck tongue that needs to be torn off.

3. Put the processed duck tongue in a marinade pot, cook it on medium heat 15 minutes, then turn off the heat.

4. Don't take out the duck tongue in a hurry. Soak in the marinade for 1-2 hours and then take it out and eat it.