Duck tongue, cooking wine, light soy sauce, dark soy sauce, soybean salad oil, sesame oil, monosodium glutamate (chicken essence is also acceptable), sugar and thirteen spices. (If thirteen incense is not used) Garlic, onion, ginger, dried red pepper and flour will do. Salt, rock sugar.

production process

1. Cut the onion, slice the ginger, pat the garlic flat, and split the dried red pepper in two.

2. Boil the cold water in the pot, add the duck tongue, cook for about 3-5 minutes, take it out and rinse it several times. You will find that the water in the pot is dirty (so that you won't go out to buy cooked food in the future). Pour the water out of the pot.

3. Pour the water into the pot. After the water is boiled, put the duck tongue in the boiling water for a while, take it out and drain it.

4. Pour the soybean salad oil into a wok, turn on medium heat, add dried Chili, garlic, onion and ginger slices when the oil temperature is 60% hot, stir fry for a while, remove the garlic, onion and ginger slices after frying, then put the duck tongue into the wok, add rock sugar, soy sauce, cooking wine and salt, boil a little water on medium heat, and simmer for about 20 minutes on low heat.