Duck tongue 1000g

Proper amount of salt

Cooking wine 50g

A chunk of ginger.

Rock sugar 130g

Octagonal star and two stars

About thirty peppers.

Seven or eight dried peppers.

Three onions

How to make salted duck tongue?

Metro bought frozen duck tongue, 500g for one pack, and thawed and washed two packs.

Long for later use.

I forgot to take the most important step. I explained it clearly in words. I don't know if it can be revised in the future. If there is, I'll take a picture next time to make it up.

1. Heat the non-stick pan with a tablespoon of oil. When the oil is hot, stir-fry pepper, star anise, onion, dried pepper and ginger in a pot for one minute, add rock sugar and stir-fry over low heat until it melts into small particles.

2, pour the duck tongue, stir fry gently, there are many duck tongues, be careful not to turn them out, and don't be afraid of pasting the pot. Don't worry, stir fry for a minute, and the edge of duck tongue will be brown.

3, add water, the water overflows the duck tongue, the fire boils, and the medium fire continues to cook 15 minutes.

Step 4 add salt. In this process, you can dip your chopsticks in the soup to try the salinity. It should not be too light. It's better to be a little salty, because it will fade when it's cold. If you put too much salt, you can neutralize the taste with sugar.

5. After the salinity is adjusted, add cooking wine. Turn off the fire!

6, turn off the fire to cool the duck tongue, slightly cool to the temperature that can be put into the refrigerator, put the duck tongue into a large bowl or stainless steel basin, remember to put the soup in, and put as much soup as possible.

7. Wrap it in plastic wrap and put it in the freezer. Yes, the freezer! Freezer! Freezer!

8. Freeze for about one and a half hours. At this time, the duck tongue has been hung with jelly, and then it can be put into the freezer.

Look, the crystal clear jelly duck tongue makes people want to stop, and the rhythm of eating cannot stop. My husband and I can dry two Jin of salted duck tongue at a time. If you can't finish eating, just remember to put it in the refrigerator ~

Glittering duck tongue

skill

Dried salt and pepper and rock sugar can be increased or decreased according to personal taste. Anyway, just make the soup to your favorite taste. My formula is slightly sweet, slightly salty, not hemp, and has the taste of pepper. It is slightly spicy for Hunan sister paper, and all children in my family who don't eat spicy food can eat it ~

After eating soup, it is also marinade. No need to pour it, just put it in the refrigerator and freeze it. Next time you can blanch the duck tongue and cook it for 15 minutes. There's no need to stir it up. If the water is not enough, add water, then add dried star anise and salt sugar. Just as delicious. I've tried many times, the longer the better!