Duck TongueChewy and very flavorful, the taste of duck tongue is fully released through chewing.Don't be fooled by the small size of the duck tongue; there are many ways to prepare it!Duck tongue can be braised.Cold dishIt can be stir-fried, or used in soups, which are both delicious.Today, I will introduce some ways to prepare duck tongue.

Spicy Duck Tongue Recipe

Ingredients

1000g fresh duck tongueChili peppersDried chili peppersStar anise10g eachDoubanjiang (fermented broad bean paste)5g, 10ml red oil, 20g green onions, vegetable oil,sesame seeds, sugar,chicken brothto taste.Instructions1. Wash and prepare the duck tongue.

2. Boil water in a pot, add two slices of

ginger

Bring to a boil, then cook the duck tongue for a few minutes, remove, wash off the surface, and drain.3. Heat a little oil in a pan, first fry the doubanjiang until fragrant, then add dried chili peppers and star anise, stir-fry over low heat.4. Add the duck tongue and salt, cook over medium heat, when almost cooked, add sugar, and finally add chicken broth and red oil, stir well, remove from heat, and cool in a bowl. Turn occasionally to ensure that all sides are marinated in the red oil.

Homemade Duck Tongue Recipe:

Mushroom Soup

Ingredients100g cooked duck tongue, 100g mushroom, greenonions

25g, cooked

ham25g, salt 5g,MSG1g, cooking wine 10g, sesame oil 2g.Instructions1. Wash and clean the cooked duck tongue, remove the tongue bone, and blanch briefly in boiling water, then remove and cool;Cut the mushrooms into slices after removing the stems.

Wash the green onions.

Cut the cooked ham into long, square pieces.2. Heat a wok over high heat, add 500ml of water and bring to a boil, add mushrooms, duck tongue, green onions, cooked ham, salt, MSG, and cooking wine. Cook until cooked, then remove.3. Clean the wok, add 750ml of water, salt, MSG, and cooking wine, bring to a boil, then skim off the foam.Serve over ricePour the duck tongue soup over the prepared rice, then drizzle with sesame oil.

Duck Tongue Recipe: Sauce-Marinated Duck Tongue

Ingredients250g duck tonguegreen bell pepper

red bell pepper

each 50g,

Winter melon20g.15g green onion, 10g ginger,saltsugar, seafood sauce each 1 tablespoon, MSG, chicken broth,chili oiland sesame oil each 2 teaspoons, vegetable oil 4 tablespoons.Instructions1. Wash and cut the duck tongue, remove the root, and blanch briefly in boiling water, then remove and cool, then put in a pot with water, add salt, cooking wine, green onion, and ginger, bring to a boil, then simmer over low heat until cooked, remove and drain.2. Wash and cut the green and red bell peppers and winter melon into diamond-shaped pieces, blanch in boiling water until tender, then drain.3. Heat oil in a wok until 3/4 full, add sugar and seafood sauce, then add a little water to make a semi-liquid sauce.4. Add the duck tongue, green bell pepper, red bell pepper, and winter melon to a bowl, add the prepared sauce, salt, MSG, chicken broth, chili oil, and sesame oil, and mix well. Serve.

Instructions

1 Wash and trim the duck tongue, removing the root. Briefly blanch in boiling water, then drain and rinse. Add to a pot of water with salt, rice wine, scallions, and ginger, bring to a boil, then reduce heat and simmer until cooked. Remove and drain.

2 Wash and trim the green and red peppers, removing the stems and seeds. Cut them together with the winter gourd into rhombus-shaped slices. Briefly blanch in boiling water until slightly cooked, then drain.

3 Heat oil in a pot until it's about 3/4 full. Add the sweet bean sauce and seafood sauce and stir-fry until fragrant. Add a little water and simmer until it becomes a semi-liquid sauce.

4 Place the duck tongue, green peppers, red peppers, and winter gourd in a bowl. Add the cooked sauce, salt, MSG, chicken broth, chili oil, and sesame oil, and mix thoroughly. Serve on plates.