Accessories: appropriate amount of oil, salt, 5g of ginger slices, 5g of slightly spicy mushroom sauce15g, 20g of soy sauce, and 0g of sugar10g.

Braised duck tongue

1, blanch, boil the water in the pot, put down the duck tongue, and then pick it up as soon as possible, so as not to lose the special flavor of Wenzhou duck tongue too much.

2. Rinse it with clear water after picking it up and drain it for later use.

3. Pour peanut oil into the pot and add ginger slices.

4. When the oil temperature is 60% hot, stir-fry the duck tongue a few times.

Step 5 add salt.

6. Add mushroom sauce.

7. Add soy sauce and sugar.

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

9. Adding water is almost the same as duck tongue. After the fire boils, turn it to a small fire.

10, about 20 minutes. When the juice is almost a little thick, turn on the fire to collect the juice.

1 1. First put the duck tongue in the pot, add the chives to the soup in the pot, and bring it to a boil over low heat.

12. Finally, pour the chive soup on the duck tongue, and the stewed duck tongue can be served.