How to cook braised duck tongue

Ingredients: 40 duck tongues

Ingredients: 100 grams of fresh cabbage, 30 grams of ham slices, 30 mushrooms grams, 25 grams of winter bamboo shoot slices.

Seasoning: 15g ginger slices, 10g scallion white segments, 15g wet starch, 1g pepper, 15g soy sauce, 3g Sichuan salt, 30g Shaoxing wine, 250g broth, 15 grams of cooked chicken fat, 15 grams of sesame oil, and 75 grams of lard oil.

Method:

1. Put the clean duck tongue into a pot of boiling water and cook for about 15 minutes. Remove the skin and bones and let them dry until they are no longer hot, then remove the duck paws. Remove bones and cramp (keep original shape intact). Remove the cartilage from the duck tongue. Put the above two ingredients into a bowl, add broth, Sichuan salt (2g), ginger (10g), Shaoxing wine, green onion (5g), ham slices, steam for about 40 minutes until the stem is cooked, remove and remove Green onions and ginger. Wash fresh cabbage hearts.

2. Put the wok on high heat, add pork oil (25 grams) and heat until it is 60% hot, add fresh cabbage and Sichuan salt, and stir-fry until the cabbage is broken and scooped up. Then add pork oil and heat until 50% hot. Add onion and ginger and stir-fry until fragrant. Add the original juice of steamed duck tongue and palm. Stir-fry until fragrant. Remove ginger and onion. Add duck tongue, soy sauce, pepper and winter bamboo shoots. , boil the mushrooms for about two to three minutes, thicken the gravy with wet starch, pour in sesame oil and chicken fat and serve.

Braised duck tongue

Time: within 10 minutes, difficulty level: average, recipe: duck tongue, ginger slices, mushroom sauce, peanut oil, steps: 1. After all...see all

General home cooking within 10 minutes

Recipe 7 ingredients

200g duck tongue 35g salt 1g ginger slices 5g mushroom sauce 15g light soy sauce 20 grams

See more

10 steps to make it

Step 1. Click on the picture to enter the cooking mode

After all, I bought raw food. I still blanch the water, put the water in the pot to boil, add the duck tongue, and then pick it up as soon as possible to avoid losing too much of the characteristic flavor of Wenzhou duck tongue.

Step 2.

Pick it up, rinse it with water, drain and set aside.

Step 3.

Pour peanut oil into the pot and add ginger slices. When the oil temperature is 60% hot, add the duck tongue and stir-fry for a few times.

Step 4.

Add salt. Add the mushroom sauce to make it slightly spicy. .

Step 5.

Add light soy sauce and sugar.

Step 6.

Stir-fry a few times to color the duck tongue.

Step 7.

Add water almost to the level of the duck tongue, bring to a boil over high heat and then reduce to low heat.

Step 8.

After about 20 minutes, when the juice is almost thick, turn on high heat to collect the juice.

Step 9.

Put the duck tongue into a basin first, add chives to the soup in the pot, and bring to a boil over low heat.

Step 10.

Finally, pour the chive soup over the duck tongue, and the delicious braised duck tongue is ready to serve.

Tips

1. Duck tongue will harden easily as soon as it comes out of the pot, so be sure to cook it for a longer time. The cooked duck tongue will not harden when it is cold.

2. I like to add a lot of chives. If you don’t like it, skip the last 2 steps