Main Ingredients Auxiliary Ingredients 300 grams of duck tongue, 50 grams of carrots.

Seasonings 25 grams of fresh peppercorns, 50 grams of celery, 150 grams of wild peppercorns, 10 grams each of salt, sugar, cooking wine, ginger, scallion knots, 15 grams of white vinegar, 500 grams of mineral water, 5 grams of monosodium glutamate.

Production process 1, the duck tongue to remove the tongue root, into the pot with water, ginger 5 grams, 5 grams of scallion joints, 5 grams of cooking wine 5 grams of low-fire cook for 30 minutes until cooked, put into the cool water to remove all the grease; carrots, celery, cut the length of the 5 cm of the small strips, put 5 grams of salt to mix well and standby. 2, flowers, wild peppercorns, 5 grams of ginger, scallion 5 grams of joints, 5 grams of cooking wine, 5 grams of salt, white vinegar, sugar, monosodium glutamate on the plate, add Mineral water stir, put the duck tongue soak 1 hour after putting carrot strips, celery strips soak 10 minutes, remove and serve.

Characteristics Crisp texture, sour and spicy flavor.

Ginkgo and rice pepper duck tongue

Main ingredients and auxiliary materials 350 grams of duck tongue, 150 grams of millet pepper, 50 grams of ginkgo.

Seasonings 15 grams of wine, 3 grams of salt, pepper, oyster sauce, wet starch, chicken essence 8 grams each, ginger, pepper, Meiji-Fresh Soy Sauce, green onion 10 grams each, sugar, 5 grams of dark soy sauce, 30 grams of salad oil.

Production process 1, the duck tongue to remove the tongue root, into the pot with 800 grams of water, 10 grams of cooking wine, pepper, ginger, scallions, cook 20 minutes over low heat to eight mature salvage; millet pepper cut 3 cm section; ginkgo into the boiling water in the fire boiled for 2 minutes to take out the standby. 2, the pan into the salad oil, burned to fifty percent of the heat into the duck tongue, ginkgo, millet pepper stir-frying over high heat for 3 minutes, add 5 grams of cooking wine Add 5 grams of cooking wine, oyster sauce, salt, soy sauce, soy sauce, sugar, chicken essence, pepper, seasoned with wet starch thickening out of the pot.

Characteristics Brownish red color, salty and spicy.

Oil explosion duck tongue

Duck tongue 30, 40 grams of Beijing green onion, 40 grams of green garlic, a little garlic, 7.5 grams of yellow wine, 6.5 grams of salt, vinegar a little bit, a little monosodium glutamate, 20 grams of diamond powder, 100 grams of broth.

1, the duck tongue in a pot of boiling water to cook and fish out, and then into the cold water over, take out, draw off the brittle bones, leaving only the tip of the tongue.

2, will be sliced garlic head, green garlic, green onion, salt, wine, vinegar, warm ling powder, monosodium glutamate in a small bowl.

3, with a net pot, under the lard 250 grams of hot, the duck tongue into a over, and then poured out, filtered oil, still back to the original pot, then add a small bowl of seasoning, quickly stir fry a few times, so that the seasoning wrapped in the duck on the pan, you can take off the pot.