Hello, there are actually many ways to make Wenzhou duck tongue. Here I will teach you a simple one, and then it is delicious! First steam the duck tongue, then squeeze out the juice and pour it into the oil pan. Maltose, white sugar, white vinegar and maltose are slightly added, and the proportion of the latter two is basically the same. Then add some salt (a little) and monosodium glutamate, and then add some old colors, and the sauce will be thin and thick. Taste it. Thicken the juice with medium heat, pour it into the duck tongue and stir-fry until the juice sticks to the duck.