The whole family loves duck tongues very much, and it is expensive and unreliable to buy outside. The private duck tongue is even more expensive, or do it yourself.
Fresh duck tongue washed in deep bowl
Sprinkle with salt, pour on soy sauce, soy sauce, spread ginger, pour in cooking wine until the duck tongue is submerged
The bag of cooking wine I used this time is almost one bag and a half. After the duck tongue is soaked, it will still float up. I usually use a flat plate to buckle it on top, so that the duck tongue is completely immersed in the seasoning and kept in the refrigerator for one night.
Take it out the next day and put it neatly on the baking sheet covered with tin foil.
Sprinkle with cumin powder, spicy powder, allspice.
The bones of the duck tongue are easy to focus, covered with tin foil
The oven is fired up and down 180 degrees for 15 minutes, you can see the duck tongue 'sweet' oil
You can eat it with aromas ^ω^
1. The amount of seasoning can be adjusted slightly according to the usual taste of the house. 2. The tin foil should be staggered to lay two. Leave enough space on both sides to cover the part of the duck tongue. Only the thick part is exposed. 3 The powder is basically to be put, and I really don't like it. I usually do double fight, the spicy we eat, the son of spiced. Spicy powder and allspice My family is accustomed to eating Korean barbecue materials, usually skewers, barbecue can be used. The dry dish of the Guizhou side should also be