The white part in the middle of the duck tongue is edible. The white object inside the duck tongue is fascia. Fascia, also known as subcutaneous fascia, is located under the skin. It is composed of loose connective tissue and contains fat, superficial veins, cutaneous nerves, superficial lymph nodes and lymphatic vessels. Duck tongue is the tongue of a poultry duck, which is mostly used to make cold dishes.

How to make duck tongue with garlic paste: clean the duck tongue, blanch it in boiling water, remove and drain; add broth, add refined salt, and steam until cooked; peel the garlic and pound it into a stone mortar , you can add salt and sesame oil when pounding; take a small bowl and mix 2 grams of refined salt, 2 grams of pepper, MSG, minced garlic, sesame oil, salty and sweet soy sauce and put them in two small dishes and serve together with the duck tongue.

Recipe for Wenzhou Duck Tongue: Cut the green onion, slice the ginger, flatten the garlic, and cut the dried red pepper into two pieces. Boil cold water in the pot, add duck tongue, boil for about 3-5 minutes, take out and rinse several times, rub it with your hands while rinsing, you will find that the water in the pot is very dirty (so you will not go out in the future) Buy cooked ones and eat them) Pour out the water in the pot. Pour water into the pot. After the water boils, blanch the duck tongue for a while, remove and drain the water.

Pour soybean salad oil into the wok, turn on medium-high heat, and when the oil temperature is 60% hot, add the dried red pepper, garlic, green onion segments, and ginger slices, stir-fry for a while, and wait until the aroma is released. Remove the garlic, green onions, and ginger slices and discard them, then put the duck tongue in. Add rock sugar, soy sauce, cooking wine, salt, and a little water to the pot. Bring to a boil over medium heat, then reduce to low heat and simmer for about 20 minutes. Dry the soup as much as possible, sprinkle a little MSG before serving, drizzle with sesame oil and serve.