Instructions: duck tongue, cooking wine, soy sauce, soy sauce, soybean oil, sesame oil, monosodium glutamate (available chicken essence), sugar, thirteen spices. (If you do not use thirteen spices) you can use garlic, green onions, ginger, dried red pepper, flour. Salt, rock sugar.

Production:

1. scallions cut, ginger slices, garlic flattened, dried red pepper and all two.

2. pot of cold water to boil, put the duck tongue, boiling after burning a 3-5 minutes or so out of the rinse a few times, while rushing side with a hand rubbing the water in the pot you will find it very dirty (so you will not go out to buy cooked to eat) the pot of water poured out.

3. Pour water into the pot, wait for the water to boil and blanch the duck tongue for a few moments, fish out and drain.

4. frying pan into the soybean oil, open medium-high heat when the oil temperature of 60% heat will be dried red pepper, garlic, onion, ginger into the stir-fry for a few moments, to be stir-fried flavor will be garlic, onion, ginger out of the discard, and then the duck tongue into the pot, add rock sugar, soy sauce, cooking wine, salt, a little water to medium-high heat to boil, reduce the fire to simmering for about 20 minutes, the soup as much as possible to collect the dry, out of the pot! Before sprinkling a little monosodium glutamate, dripping sesame oil can be mounted on the plate on the table.