Main ingredient: 200g of duck tongue.

Accessories: oil, salt, ginger 5g, slightly spicy mushroom sauce 15g, 20g of soy sauce, sugar 10g.

Braised duck tongue practice

1, blanching, pot of boiling water, under the duck tongue, and then as soon as possible, so as not to lose too much of the characteristics of the flavor of Wenzhou duck tongue.

2, fish up after the water rinse, drain standby.

3, the pan into the peanut oil, down into the ginger.

4, the oil temperature 6 into the heat, under the duck tongue stir fry a few times.

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: Add water almost as flat as the duck tongues and bring to a boil over high heat, then reduce the heat to low.

10, about 20 minutes or so, see the juice is almost a little thick, open a bit of high heat to collect the juice.

11, the duck tongue first sheng up pots, pot soup add scallions, small fire boil a little can be.

12, and finally the scallion soup poured on the duck tongue, braised duck tongue can be on the table.