Seasoning: 50 grams of soy sauce, 50 grams of sugar, 3 grams of fennel, 3 grams of cinnamon, 5 grams of yellow wine, 5 grams of onion and 5 grams of ginger.

Steps/methods

1. Cut the green onion, slice the ginger, mash the garlic, and wash the duck tongue with clear water twice for later use.

2. Add enough water to the pot, add the washed duck tongue, cook for 5 minutes on high fire, remove the duck tongue after seeing the water in the pot become turbid, put it in a basin and rinse it repeatedly with water.

3. Pour out the water that boiled duck tongue just now, and refill the pot with enough water. After the fire boils, blanch the washed duck tongue for one minute, and then take out the filtered water. The duck tongue treated in this way is very clean.

4. Add 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 teaspoon sugar and 3g salt to the processed duck tongue, then add onion, ginger and garlic and marinate for 5 hours.

5. air-dry the tongue of salted duck, which can be dried in the sun for two days or placed in a cool and ventilated place.

6. Heat the oil in the pan to 60% heat, add the onion, ginger and garlic, add the air-dried duck tongue, add 10g rock sugar, 1 tablespoon soy sauce and 1 tablespoon cooking wine, add enough water (just after the duck tongue has passed), boil over high fire, and simmer for about 20 minutes.