Duck tongue 300g

2 tbsp of oyster sauce 100ml.

2 tablespoons soy sauce

Dashongbai 1 section

4 shallots

Garlic half head

Ginger 1 piece

Rock sugar 5

2 octagons

3 slices of fragrant leaves

Chenpi 15g

Pepper granules 1 tablespoon

20 dried peppers

Proper amount of salt

Recipe practice:

1. Add clean water to the pot, then put all kinds of ingredients into the pot, boil over high fire, and then turn to low heat for cooking 10 minute.

2. When cooking the marinade, take another pot, add clean water, and put the duck tongue. After the fire boils, remove the duck tongue and control the clean water. If there is floating foam on it, rinse it with water. There may be a skin on the duck tongue that needs to be torn off.

3. Put the processed duck tongue into a marinade pot and cook it on medium heat 15 minutes before turning off the heat.

4. Don't take out the duck tongue in a hurry. Soak it in the marinade for 1-2 hours, and you can take it out and eat it.