duck tongue

six

ingredients

salt

of appropriate amount

eight angles

10g

cinnamon

15g

licorice

10g

dried orange peel

10g

Amomum tsao-ko

three

Pepper

three

crystal sugar

50g

Sichuan pepper

5g

cooking wine

of appropriate amount

light soy sauce

of appropriate amount

dark soy sauce

of appropriate amount

cucumber

of appropriate amount

step

1. Cut off the throat hidden in the head with kitchen scissors, clean the duck tongue, and drain the water for later use.

2. Heat a small and medium-sized pot, inject a proper amount of water, and put two pieces of crushed ginger and two tablespoons of cooking wine in the water.

3. Then add the duck tongue. Slowly heat it to a slightly boiling state to force the blood out of the duck tongue.

4. Then pick it up, soak it in the sink to wash off the blood foam and dirt on the duck's tongue, and drain the water for later use.

5. Prepare the spices for making brine. Pat the tsaoko and tear the tangerine peel into small pieces. Wash the others and drain the water for later use.

6. Put the spices into the boiling pot together, then add rock sugar and salt, and pour in the right amount of soy sauce, soy sauce and water. After the fire boils, simmer for 20 minutes. After that, try again, add or subtract salt, rock sugar and water as appropriate, and bring out your favorite salty taste and sweetness.

7. Then put the duck's tongue in. Heat with low fire, and slowly raise the temperature until the brine is in a slightly boiling state. Be careful not to boil the brine.

8. Keep it in a slightly boiling state, marinate the duck tongue for 45 minutes, turn off the fire, cover the pot and stew it 15 minutes.

9. Place the duck's tongue on the dish with chopsticks, then cut some cucumber slices to make a dish, and pour a little brine juice on it.