Chef Bai’s secret braised duck tongue

Overview

Because a certain brand of duck tongue is my and my husband's favorite, but unfortunately we sometimes experience diarrhea after eating it, so we decided to research braised duck tongue on our own. Unexpectedly, Chef Bai's secret braised duck tongue worked, and it was not only delicious but also delicious.

Tags

• snacks
• cooking wine
• dried chili pepper
• high-strength liquor
• ordinary sichuan peppercorns
• oyster sauce
• sichuan green pepper
• sichuan red pepper
• white sugar
• duck tongue
• salty salt

Ingredients

Steps

1. 1 500g of raw duck tongue. (Because the weather was too hot, I marinated the duck tongue directly in the pot when I came back, so the raw material picture was copied from my finished product picture.)

   

2. 2 Put the duck tongue into a pot of cold water to remove the fishy smell, remove it and put it into the pot with all other seasonings. After the brine boils, turn to low heat and continue to brine for 20 minutes, then turn off the heat. The duck tongue becomes more delicious when refrigerated overnight, but it is already very tasty when eaten fresh. It smells so good, a summer snack.

   

3. 3 This is braised duck tongue. Because the duck tongue braised last night was dried before taking pictures, so here is the picture of the finished duck tongue made last time instead. It is still delicious.