Wenzhou sauce duck tongue practice ?

Slice the green onion into segments, slice the ginger, break the garlic, wash the duck tongue with water twice, standby.

Add enough water to the pot, put in the washed duck tongue, boil over high heat and cook for 5 minutes, see the water in the pot become cloudy, then fish out the duck tongue, put it into a pot, and wash it with water again and again.

Pour off the water used to cook the duck tongue, refill the pot with enough water, boil over high heat, and then blanch the cleaned duck tongue for one minute, then pull out and strain the water. Tear off the hard shell on the surface of the duck tongue, so that the treated duck tongue is very clean.

The treated duck tongue is added with soy sauce, cooking wine, sugar, salt, and then green onion, ginger and garlic, marinated overnight.

In principle, you should air-dry the marinated duck tongue, either in the sun for two days or in a cool, ventilated place to dry. But I'm in a hurry, so I'll use the oven.

Turn the oven to the fermentation mode, turn on the hot air circulation, and insert a chopstick in the oven door, leaving a gap for the water vapor to dissipate better.

Bake for about 40 minutes, until the duck tongues are visibly shrunken and the surface is dry; remove and set aside.

Heat the oil in a pan over medium heat until it reaches 60%, then sauté the onion, ginger and garlic, add the air-dried duck tongues, add the rock sugar, soy sauce, cooking wine, and enough water to cover the duck tongues, bring to a boil over medium-high heat, and then lower the heat to simmer for about 20 minutes, then remove from the pan.