Main ingredients: duck tongue 500 grams
Seasoning: 15 grams of soy sauce, 8 grams of salt, 30 grams of sugar, 15 grams of cooking wine
Waxed duck tongue features:
Flavorful, can be tea, wine and rice. Waxed duck tongue practice:
1. the flavor of the mixture of marinated duck tongue for four hours, and then arranged in a bamboo sieve on the shed in the sun
2. sun for three hours after the duck tongue turned and then sun again, the evening into the torch roasting to the body after a good body
practice two,
materials
fresh duck lips 10 (each weighing about 100 grams), 30 grams of crushed peanut rice, red pepper grain, celery 20 grams each of diced red pepper and celery. Seasoning millet chili grain 30 grams, 150 grams of secret spicy sauce, 15 grams of peanut butter, 15 grams of chili sauce, 30 grams of ginger, green onion, 1 kg of Sichuan-style marinade, 30 grams of salad oil, 5 grams of dark soy sauce, 15 grams of salt and pepper, 5 grams of sesame oil, 5 grams of Meiji-Fresh Soy Sauce, 10 grams of chopped green onion.
Practice
1, fresh duck lips with 100 grams of secret spicy sauce, peanut butter, chili sauce, ginger, scallion marinated for about 15 minutes, marinated in Sichuan-style marinade on low heat for 30 minutes standby.
2, the net pot on the fire, into the salad oil burned to seventy percent heat, into the old soy sauce, salt and pepper, 50 grams of spicy sauce, millet chili pepper grains stir-fried over low heat, pour into the duck lips, add the Meiji Fresh Soy Sauce seasoning, sprinkle crushed peanuts and turn well, drizzle with sesame oil, pan pan, sprinkle onion can be garnished.
做法三，
材料
"鸭舌 50支","葱 2支","蒜 6颗","姜 1块","辣椒 2条","糖 30g","老抽 适量","生抽 适量","玫瑰露酒（米酒可） 适量","大红袍（花椒） 10g","桂皮 半支","八角 2颗","月桂叶 4片",
Practice
1: Prepare the ingredients
2: Put the spice packet into a bag
3: Cut off the trachea of the duck's tongue
4: Cut it off
5: Wash the duck's tongue with salt and wash it with water until the water is clear and then put it into hot water to blanch for about 5 minutes. Rinse and scald in hot water for about 2 minutes and then remove
7: Soak in ice water for about 10 minutes (to make the meat a little qi)
8: Remove from the fish and drain
9: Add the soy sauce, sugar, rosé, scallions, ginger and garlic to a bowl and mix well
10: Drizzle over the duck tongues
11: Place in the refrigerator for 5 hours to chill (turning the tongues over to allow the flavors to soak in)
11: Place in the refrigerator to chill for 5 hours to allow the flavors to soak in evenly. The flavor is evenly infiltrated)
12: pot of duck tongue in the sauce and add onion, ginger, chili pepper, spice packs and add some water to submerge the tongue (at this point you can add or subtract seasonings to adjust the flavor of the sauce depending on the situation and then add more to add)
13: Add the tongue to the duck to bring to a boil and then turn the heat to a low level to continue to cook for about 20 minutes after
14: Drizzle with ㄧ ㄧ rosé wine and then turn off the heat to simmer for 10 minutes with a cover.
15: Open the lid and pick out the duck tongue
16: Wipe with sesame oil and you can start to eat
Method 4,
Materials
"Frozen Duck Tongue 1 catty", "1 piece of ginger", "15 pieces of garlic", "Nine layers of tartar",""(Seasoning) chili pepper",""(Seasoning) soy sauce paste moderate","(Seasoning) salt 1 tsp. ","(Seasoning) Sugar Moderate"
Methods
1: Slice ginger. Wash the nine layers of pagoda. Peel the garlic and set aside
2: Cut off the trachea of the duck's tongue, wash and set aside
3: Take a pot of boiling water and scald the duck's tongue
4: Take a pot of hot oil and add the garlic, ginger, sugar and other ingredients to it. Ginger.
5: After oiling, take out the excess oil and leave only a little oil in the pot
6: Stir fry the garlic and ginger for a few minutes, then add about a spoonful of sesame oil
7: When the aroma of the sesame oil comes out, add the duck tongues and stir-fry until browned, and then stir-fry with the seasoning (do not need to wait too long)
8: Stir-fry with the nine layers of pagodas before serving
9: Add the duck tongues and stir-fry until browned.
Method 5,
Ingredients
"Duck Tongue 1 lb", "Drunken Chicken Sauce 1 bottle", "Rose Hazel 2 tbsp", "Chicken Powder 1 tsp", "Frozen Water 2 cups", "Ice Water 2 cups"
Methods
1: Thaw the duck tongue, rinse it with water, and then dry the surface of the tongue with water.
2: Boil water and add chicken powder to the water.
3: When the water is boiling, add the duck tongue and cook for 5 minutes until cooked through.
4: When cooked through, put the duck tongue through the "cold river", first through the freezing boiling water, and then soak in ice water [can make the duck tongue crisp and fluffy].
5: After that, dry the tongue [so that the juice is not diluted].
6: Then you can start dipping the duck tongues in the chicken sauce [soak the tongues to cover the surface], and finally add the rosewater [to make it flavorful].
7: Cover and place in the fridge for 24 hours until it is ready to serve.