The bought duck tongue is thawed and cleaned. Boiled water for 5 to 6 minutes, the duck tongue is too cold (the temperature is not hot).
Some duck tongues have hard things with tongue roots and are cleaned by hand. The white root of the tongue can be seen in the picture with a burr-like thing to remove, and something like fat is to be removed. When cleaning, I can feel that the taste of the duck tongue at this time is not particularly good and smelly.
Clear and clean. The one I bought is the hard skin that the seller has already gone to the tongue. It only needs to clean a small amount of residue.
After cleaning, it was cleaned and scalded with onion ginger water. It didn't start to smell bad, and the duck tongue looked much cleaner.
Seasoning in a cloth pocket or tea bag for later use.
Boil a pot of water, add onions, ginger, seasoning packets, rice wine, soy sauce, dried red pepper, soy sauce, soy sauce, oyster sauce, rock sugar. After the pot is opened, add the hot duck tongue, and the amount of water is just the same as the duck tongue. After the pot is boiled for medium and small heat for 20 minutes, add a proper amount of salt to adjust the saltiness. Then the fire collects the juice, can not be dried, the water left to about half of the original can be almost out of the pot.
Take out the duck tongue one by one, don't bring the soup. Pour the appropriate amount of sesame oil in the duck tongue and mix well. This halogen method is more suitable for eating after cooling. The hot food is not so delicious. It tastes good after cooling.
Pay attention to the balance between sweetness and spicy and salty taste. The spicy taste I make is not extraordinarily. The first meal is a salty and sweet taste. Slowly, it tastes spicy. It is more spicy and more spicy.