Ingredients

Main Ingredients

Duck Tongue 400g

Seasoning

Salad Oil

Moderate

Salt

2g

Ice Sugar

10g

Scallion

1 piece

Ginger

1 piece <

Garlic

2 cloves

Wine

30ml

Soy Sauce

15ml

Lao Soy Sauce

15ml

Sugar

5g

Wenzhou Sauce Duck Tongue Practice

1.green onion cleaned and sliced into segments, slices of old ginger The garlic is tapped and peeled, duck tongue with running water scrub clean

2. pot add enough water, put the washed duck tongue, high heat boil and then turn to medium heat to cook for 5 minutes, the duck tongue out, and then use water to repeatedly scrub clean, boil the duck tongue of the water poured out do not

3. pot re-injected into the right amount of water, high heat boil, into the duck tongue blanch for a minute and then fished out of the draining standby

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4. Drain the duck tongue into a bowl, add 15 ml of soy sauce and 15 ml of cooking wine, sugar, salt, onion, ginger, garlic, mix well and put in the refrigerator to marinate for 5 hours

5. Frying pan into a small amount of oil, when the oil is hot, put the onion, ginger, garlic, burst incense, put in the duck tongue marinade, add rock sugar, dark soy sauce, the rest of the wine, and then add a sufficient amount of water did not exceed the surface of the duck tongue, high heat to boil after turning the Small fire simmer for 20 minutes until the soup is dry

Cooking tips

1, duck tongue must be repeatedly scrubbing, blanching twice before clean.

2, this is a green onion and ginger flavored duck tongue, if you like the flavor is stronger, you can add cinnamon, star anise and other spices made of packets with marinade, five or thirteen spices as you like.

Dietary Knowledge

In Wenzhou dialect, because the "tongue" and "fold" homophonic, so the duck tongue is also called "duck earn". Wenzhou famous duck tongue mouth brand: the first Xu duck tongue, Xiowen duck tongue, Tengqiao duck tongue, Shuangkang duck tongue, crackling duck tongue and so on.

Dish features

A classic Wenzhou snack sauce duck tongue, is the summer leisure with the first choice of snacks, leisure time, about three or five friends, drinking ice-cold beer, chewing on delicious duck tongue, long aftertaste, is not letting you eat your fingers move ah.

This practice is the simplest, it is said that the authentic duck tongue there is a process of air-drying, I am too much trouble, directly omit this step. Before also hesitate to match a spice packet thrown in to cook, and then see the amount of onion and ginger is relatively large, should be able to remove the fishy flavor. The result is not 100% satisfied, but it's not bad, only the appearance is not good, why is my duck tongue bent after cooking, is there some kind of fascia in the middle of the tongue that needs to be cut? The curved look is so ugly, it's not good to pose, in order to make them photogenic, I just have to make them into a black pile.