Material: duck tongue 500g.
Seasoning: soy sauce 15g, salt 8g, sugar 30g, cooking wine 15g.
Characteristics of preserved duck tongue:
Delicious, tea, wine and rice. Practice of preserved duck tongue:
1. Mix the seasonings evenly and marinate the duck tongue for four hours, then clean it with a bamboo sieve and put it in the shed to dry.
2. Turn the duck tongue over after drying for three hours, and bake it in the torch at night until it is cool.
Practice 2,
material
10 fresh duck lips (each piece weighs about 100g), 30g chopped flowers, 20g red pepper and 20g celery. Seasoning Xiaomi spicy granules 30g, secret spicy sauce 150g, peanut butter 15g, spicy girl sauce 15g, ginger slices and scallions 30g, Sichuan brine 1kg, salad oil 30g, soy sauce 5g, salt and pepper 15g, and pepper/pepper.
working methods
1. Marinate fresh duck lips with100g of secret spicy sauce, peanut butter, spicy girl sauce, ginger slices and scallion for about 15 minutes, and marinate with Sichuan brine for 30 minutes.
2. Wash the pan and put it on the fire, add salad oil to heat it to 70%, add soy sauce, salt and pepper, 50g of spicy sauce, millet and spicy grains, stir-fry until fragrant, pour in duck lips, add fresh American soy sauce to taste, sprinkle with chopped peanuts, sprinkle with sesame oil, remove the pan and dish, and sprinkle with chopped green onion for decoration.
Exercise 3,
material
Duck tongue 50, onion 2, garlic 6, ginger 1, pepper 2, sugar 30g, moderate amount of soy sauce, moderate amount of rose wine (rice wine is also acceptable) and 65438+.
working methods
1: preparation materials
2. Spices are packed in bags.
3. The duck tongue cuts off the trachea.
4: cut it off
5: Wash the duck tongue with salt, then wash it with clear water until it is clear, put it in hot water, cook for about 5 minutes, and take it out (add onion ginger wine to the water).
6: After cleaning, scald it in hot water for about 2 minutes and then take it out.
7: Soak in ice water 10 minutes or so (make the meat more Q).
8: Remove and drain.
9: Put the soy sauce, sugar, rose wine, onion, ginger and garlic into a bowl and mix well first.
10: pour on duck tongue
1 1: put it in the refrigerator for 5 hours (turn the duck tongue in time on the way to soak the taste evenly)
12: Put the sauce soaked in duck tongue into the pot, then add the onion, ginger and pepper spice package, and add water at the right time until the duck tongue is submerged (at this time, increase or decrease the seasoning to adjust the taste, and then add the sauce according to the situation).
13: Add duck tongue until it boils, then turn to low heat and continue cooking for about 20 minutes.
14: pour in tablespoons of roses, turn off the heat after drinking, cover and stew 10 minute.
15: Open the lid and pick out the duck tongue.
16: You can chew it with sesame oil.
Practice 4,
material
Frozen duck tongue 1 kg, ginger 1 slice, garlic 15 slice, nine-story pagoda, seasoning (seasoning) pepper, seasoning (seasoning) soy sauce, seasoning (seasoning) salt/salt.
working methods
1: Slice ginger. Wash the nine-story tower. Peel the garlic and set it aside.
2. Cut the trachea from the duck tongue and wash it for later use.
3: Take a pot of boiling water and blanch the duck tongue.
4: Take a pot of hot oil and add garlic, ginger slices and duck tongue in turn for later use.
5: When the oil is finished, take out the excess oil, leaving only a little oil in the pot.
6: Stir-fry garlic and ginger slices for a while, then pour in about a spoonful of sesame oil.
7: When the aroma of sesame oil appears, add duck tongue and stir-fry until it changes color, then add seasoning and stir-fry (not too long).
8: put it in the nine-story tower and stir fry.
Practice 5,
material
Duck tongue 1 lb, drunken chicken juice 1 bottle, 2 teaspoons of rose dew can be mixed by yourself, chicken powder 1 teaspoon, 2 cups of frozen boiled water and 2 cups of ice water.
working methods
1: Thaw the duck tongue first, rinse it with water, and then drain the water on the surface of the duck tongue.
2. Boil the water and add chicken powder to the water [to make the duck tongue taste D].
3: Cook the duck tongue for 5 minutes until cooked.
4. After cooking, pass the duck tongue through the "Leng Jiang", first cook it in ice water, and then soak it in ice water [which can make the duck tongue refreshing and bite its teeth].
5. Then drain the duck tongue [so that the juice will not be diluted by the ditch].
6. You can start soaking the duck tongue with drunken chicken juice [the juice should be soaked on the surface of the duck tongue], and finally add rose dew [to make it fragrant D].
7: Cover the lid and put it in the refrigerator for 24 hours until it tastes delicious.