How to make spicy braised duck tongue, and how to make marinated duck tongue?

Shuyi private dish] spicy braised duck tongue.

First of all, prepare the ingredients, thaw and wash the duck tongue; Cut the ginger into three slices, and pat the remaining one and two with a knife; Peel and flatten the garlic.

Put boiling water into a pot, add a little salt, cooking wine, three slices of ginger, boil until boiling, and remove the foam.

Rinse the duck tongue in cold water.

Put oil in the pot, stir-fry all the spices except the green onion section on low heat, fry the fragrance and put in the duck tongue, turn on the high heat, pour in the light soy sauce and dark soy sauce, mix well and pour in a bag of rice wine.

I use a bag of rice wine, a bag of 400ml, which can be adjusted according to the dosage, and try not to exceed the duck tongue.

Add the green onions. Add the caster sugar.

After the rice wine is boiled, turn to medium-low heat, and finally reduce the juice on high heat. Discard all the ingredients and use chopsticks to pick out the duck tongue. Finally, sprinkle with a generous amount of white sesame seeds.

The spicy braised duck tongue is ready.

Steps. Step 11 of the preparation of spicy duck tongueWash the duck tongue and soak it in water. Spare.

Step 22 of the preparation of spicy duck tonguePut green onions, ginger and cooking wine in boiling water, and blanch the duck tongue.

Spicy duck tongue step 33Prepare all the seasonings.

The preparation of spicy duck tongue step 44Pour oil into the pot, add bay leaves, tangerine peel, star anise, grass fruit, cinnamon, and stir fragrant.

Step 55 of the preparation of spicy duck tongueAdd rock sugar and green onions, ginger and garlic.

Step 66 of the preparation of spicy duck tonguePut one part dark soy sauce and two parts light soy sauce.

The preparation of spicy duck tongue step 77Pour in the pepper water.

The preparation of spicy duck tongue step 88Pour in chilli water.

Spicy duck tongue step 99Bring to a boil and simmer for five or six minutes.

Spicy duck tongue step 1010Use a hood strainer to remove all the spices.

The practice of spicy duck tongue step 1111Add the duck tongue. Stir-fry. Then reduce the juice over high heat.

The practice of spicy duck tongue step 1212Sprinkle with sesame seeds after removing from the pan.

How to make spicy lo-mei? Clean up the chicken, wings, etc., remove the water and add the green onion and ginger cooking wine to remove the smell, add the oil to the pot, add the light soy sauce and the chili pepper.

Ingredients: 500 grams of duck tongue.

1 tablespoon of cooking wine.

1 scoop of dark soy sauce.

Light soy sauce 2-3 scoops.

Ginger 5-6 slices.

2 teaspoons of salt.

2 teaspoons sugar.

Star anise: 2 pcs.

A pinch of cayenne pepper.

1 bay leaf.

Water: Appropriate amount, white pepper a little.

Method Wash the duck tongue, drain the water, and slice the ginger and chili pepper.

Heat oil in a non-stick pan.

Add the chili, ginger slices and star anise and stir-fry slightly.

Add the duck tongue and stir-fry, add two spoonfuls of cooking wine to continue stir-frying.

Add water to the pot, the amount of water is about no longer than the duck's tongue, and add a bay leaf.

After the water is boiled, add light soy sauce, dark soy sauce, salt, sugar, and a little white pepper to taste the oranges, and then turn to medium heat to slowly reduce the juice after boiling.

Complete <>

Ingredients: Prepare 1 pound of fresh duck tongue, 200 ml bottled brine, 3 tablespoons of dark soy sauce, 2 green peppers, 2 red peppers, 1 large piece of ginger, 2 chives, 1 tablespoon of Sichuan pepper, 2 star anise, 5 dried chilies, 3 tablespoons of white wine, 1 2 tablespoons of sweet noodle sauce, 1 teaspoon of cumin powder, 2 tablespoons of peanut oil.

Method: Cut the prepared green and red peppers into minced pieces, wash the chives and tie them into knots. Wash the fresh duck tongue with blood water, put cold water into the pot, blanch the water for 2 minutes, wash and drain again.

Take 200ml of brine juice and dark soy sauce, mix with 500ml of water, add white wine, cracked ginger, dried chili, star anise, and chives. Put the duck tongue in, after boiling over high heat, cover and cook over low heat for more than 30 minutes, turn off the heat, and remove the duck tongue. No, put peanut oil in a dry wok, then put the peppercorns in, let the oil wet the whole peppercorns, and let them stand for 10 minutes.

Add the sweet noodle sauce and stir-fry over low heat to bring out the aroma of Sichuan pepper and sweet noodle sauce. Continue to add the minced green and red peppers and stir-fry until fragrant. Add the duck tongue and stir-fry evenly.

Add cumin powder and stir-fry well, and it is ready.

Features: Fragrant and chewy.

Method 1. 1. After the duck tongue is bought back to He Zejian, wash it well, and then marinate it with salt, chicken essence, black pepper, star anise, bay leaves, cinnamon, and chili pepper for 1 hour (the time can be longer);

2. Boil water, put green onion, ginger, garlic, salt, chicken essence, star anise, bay leaves, cinnamon, and spicy Zen pants pepper in cold water;

3. After the water boils, do not put the duck tongue in a hurry, let the water boil for a while, let the water stir for 30 minutes, and then put in the duck tongue;

4. Slowly cook over low heat for about 20 minutes;

5. The last process: After turning off the fire, simmer in it for a while, take it out and put it on a plate to cool it, and it's done!

1. Wash the duck tongue, add dark soy sauce, light soy sauce and water, and marinate.

2. Use the prepared brine, let the duck tongue soak for one night, and then burn it again the next day.

3. Prepare a large pot, pour in the marinated duck tongue and brine, add bay leaves and star anise, boil for 15 minutes on high heat, turn off the heat, let the duck tongue soak for 20 minutes and continue to cook until the soup is dry.

Ingredients: duck tongue (500g).

Seasoning: 20 grams of soy sauce, 20 grams of Jiang rice wine, 5 grams of tangerine peel, 2 grams of grass fruit, 2 grams of star anise, 3 grams of Sichuan pepper.

Category: Private Cuisine, Malnutrition Conditioning, Yin Conditioning.

1.Blanch the duck tongue in boiling water, remove and drain.

2.Pour the water from the ingredients into the pot and bring to a boil with all the seasonings (soy sauce, rice wine, tangerine peel, grass fruit, star anise, Sichuan pepper) and duck tongue.

3.After boiling, switch to low heat and simmer for about 15 minutes, and turn off the heat when the duck tongue is cooked.

4.Remove it, serve it on a codedraft plate and eat.

1.Blanch the duck tongue in boiling water for 1 minute, then remove it and put it in cold water to shower.

2.Boil the Dongshan duck head marinade, put in the duck tongue of method 1, turn to a slight heat and boil, then cook for about 10 minutes, then turn off the heat, then soak for about 20 minutes, then take out the duck tongue, you can blow cool, touch and dry, and set aside.

3.Heat the oil pan to about 160 °C, put the duck tongue from the previous method 2 into the pan and fry over medium heat for about 30 seconds until the surface is fragrant.

Materials:

20 duck tongues, 1 pot of Dongshan duck head marinade.

Method

1.Blanch the duck tongue in boiling water for 1 minute, then remove it and put it in cold water to shower.

2.Boil the Dongshan duck head marinade, put in the duck tongue of method 1, turn to a slight heat and boil, then cook for about 10 minutes, then turn off the heat, then soak for about 20 minutes, then take out the duck tongue, you can blow cool, dry, and set aside.

3.Heat the oil pan to about 160, put the duck tongue of method 2 into the pan, and fry it over medium heat for about 30 seconds until the surface is charred and fragrant.

Ingredients: 500 grams of duck tongue. 3 grams of tangerine peel, 20 grams of cinnamon, 20 grams of kaempfera, 5 grams of sand kernels, 6 grams of licorice, 3 grams of Sichuan pepper, 10 grams of star anise, 20 grams of fennel, 10 grams of grass fruit (cracked), 3 grams of cloves, 2 green onions, 2 pieces of ginger. 6,000 grams of seasoning soup, 250 grams of soy sauce, 150 grams of rock sugar, 100 grams of refined salt, 200 grams of monosodium glutamate, 100 grams of sugar, 50 grams of shallots, 50 grams of ginger.

Method 1 Wash and tidy up the duck tongue, put it in boiling water and blanch it slightly, remove it and rinse it for later use.

2 Sit on a pot and heat it, add sugar, add a little oil, slowly boil over low heat until dark red, immediately add water and boil, and let it cool to make sugar color. (The speed of boiling sugar in oil is fast, so you should pay attention to mastering the heat.) )

3 Sit on the pot and light the fire, put the marinade packet into the old soup and boil, then add sugar, soy sauce, rock sugar, refined salt, monosodium glutamate, dried shallots and ginger, boil for about 2 hours, mix into red brine soup and set aside.

4 Take another pot, first boil the duck tongue in water until it is eight ripe, then put it in the boiling red brine soup, soak the marinade for about 15 minutes, and then put it on a plate and serve.

Cooking encyclopedia.

1 As early as the Qing Dynasty, duck tongue was a treasure at banquets, and even the Empress Dowager Cixi loved this lo-mei.

2 After the duck tongue is scalded, it is easy to hide dirt on the inside of the throat, so it must be washed one by one.

3 The old soup is made by blanching chicken or chicken bones, pork or pork bones, washing them, boiling them with water, and boiling them slowly.

4 Duck tongue should be specially booked from the duck dealer, otherwise it will not be easy to buy.

Ingredients: 400 grams of duck tongue; 10 quail eggs; small pieces of ginger; 5 dried chilies;

a piece of rock sugar; a marinade package (there are more than a dozen spices such as star anise, fennel, bay leaves, grass fruit, angelica, tangerine peel and so on); stock cubes; a glass of rice wine; 3 scoops of light soy sauce; 1 scoop of dark soy sauce;

Features: The duck tongue is tender to the extreme and tastes to the extreme, the entrance can feel the juice around the cartilage blooming from the tip of the tongue, the more fat the duck tongue juice is more and more full, one bite at a time, and then with a glass of wine, its wonderful taste is really "this thing should only be in the sky, it is rare to taste a few times in the world".

Practices and steps.

1. Add water, ginger slices, rice wine to a boil in a pot, put in the duck tongue and blanch for 30 seconds, then pick it up immediately. Cut off the cartilage behind the duck tongue.

2. Put the ingredients in the marinade bag into the gauze bag together with rock sugar and dried chili peppers. Add an appropriate amount of water, ginger slices, and stock cubes to the pot, then add the seasoning packet and cook for 20 minutes until the water becomes darker. At this time, the flavors of various spices have been fully integrated into the marinade.

3. Add the duck tongue, pour in the rice wine, light soy sauce and dark soy sauce, boil the water and slowly marinate over low heat for 30 minutes. After the duck tongue is served, the remaining marinade can also be marinated quail eggs, so don't waste it.

4. The duck tongue is tender to the extreme and tastes to the extreme, the entrance can feel the juice around the cartilage blooming from the tip of the tongue, the fatter the duck tongue juice is more full, one bite at a time, and then with a glass of wine, its wonderful taste is really "this thing should only be in the sky, it is rare to taste a few times in the world".

Tips:1. First, add the broth cubes to the marinade packet and cook for 20 minutes to fully release the flavor in the brine. In this way, the braised duck tongue can also be more flavorful in a short time.

2.The duck tongue should not be boiled for too long, generally boiled for 20-30 minutes on medium and low heat.

3.Personally, I think that the true taste of duck tongue is more suitable for stewing, and the taste is soft and glutinous. The sauce is air-dried after roasting, it is more tough to eat, chewing taste, and is suitable as a side dish for men.

4. This is the homely practice of ugly braised duck tongue, which is delicious.

The conventional method is water brine, I like the hot girl neck customer's oil marinade method, that is, first use vegetable oil to make the spices into brine oil, and then marinate the duck tongue with oil. It is characterized by ruddy and bright, and is more fragrant than the water brine one.

Sauce duck tongue preparation steps:

Ingredients. 400 grams of duck tongue, green onions, ginger, garlic, 30ml of cooking wine, 15ml of light soy sauce, 15ml of dark soy sauce, 10 grams of rock sugar, 2 grams of salt, 5 grams of sugar.

Steps. 1. Wash and cut the green onions, slice the ginger, pat the garlic and wash the duck tongue

2. Put enough water in the pot, put in the duck tongue, bring to a boil over high heat, turn to medium heat and cook for 5 minutes

3. Take out the duck tongue, scrub it with water repeatedly, and then pour out the water in which the duck tongue is boiled

4. Start the pot again, put in an appropriate amount of water, boil the duck tongue for 1 minute, remove and drain

5. Then add light soy sauce, cooking wine, sugar, green onions, ginger and garlic to the duck tongue, mix well and marinate in the refrigerator for 5 hours

6. Pour a little oil into the pot, add green onions, ginger and garlic and stir-fry until fragrant, add marinated duck tongue, rock sugar, dark soy sauce and cooking wine

7. Then add enough water to cover the surface of the duck tongue, turn to low heat and simmer for 20 minutes after boiling, and the soup can be drained.

Duck tongue contains protein, fat, as well as rich calcium, phosphorus, iron and a variety of vitamins and other nutrients, from its nutritional distribution, the protein content of duck tongue is high, but also easy to digest and absorb by the human body, eating duck tongue has enhanced physical strength, strong body; It is worth noting that duck tongue contains phospholipids that play an important role in human growth and development, play an important role in nervous system and physical development, and have a certain effect on the mental decline of the elderly; From the perspective of traditional Chinese medicine, duck tongue has the effect of warming and invigorating qi, strengthening the spleen and stomach, and strengthening muscles and bones.

Ingredients: 300g duck tongue 200g asparagus.

Seasoning: 10 grams of salt, 20 grams of chili pepper (red, sharp, dry) 15 grams of Sichuan pepper 15 grams of light soy sauce 15 grams of white sugar 2 grams of ginger 15 grams of oyster sauce 12 grams of starch (corn) 5 grams of five-spice powder 3 grams of vegetable oil 50 grams of each appropriate amount.

How to make spicy duck tongue:

1.Blanch the duck tongue to remove the coarse skin, remove the bones and wash it;

2.Wash the asparagus and cut it into 3 cm long knots;

3.Put the pot on the fire, put the vegetable oil and cook until it is hot, fry the dried chili peppers, peppercorns and ginger until fragrant, add the duck tongue and stir well, cook in the broth (300 grams), add all the seasonings and cook for 10 minutes, put in the asparagus to cook, thicken with wet starch, and put the pot into the plate.

First of all, we prepare the spices and ingredients for making the brine. There is an appropriate amount of dried chili, star anise, cloves, Sichuan pepper, fennel, red yeast rice. First prepare a pound of duck tongue and add it to cold water, then add an appropriate amount of cooking wine to remove the smell, and then blanch it over high heat.

The master later fishes it out and then washes it with water 1 2 times. The tongue coating on the duck tongue must be cleaned, otherwise it will affect the taste and the duck tongue will become fishy. You can also marinate some duck feet, duck heads, duck gizzards and so on on the basis of braised duck tongue.

After the duck tongue is cleaned, the throat of the duck tongue is removed, which is the esophagus of the duck tongue, and there is usually some dirt. It must be removed, and the next step is to make it officially, add oil to the hot pan, add ginger, garlic and coriander, and stir-fry until fragrant. After the fragrance of the three bursts, dry chili, star anise, cloves, and peppercorns are added.

Keep sautéing it. After the spices burst out of the fragrance, add an appropriate amount of cooking wine, about 30 grams of soy sauce, and then add an appropriate amount of water after the flavor of soy sauce and wine volatilize.

Then add the colored red yeast rice and rock sugar, then add the processed duck tongue, cover the lid and boil it, stir the bottom of the pot after boiling to prevent it from sticking, cover the lid and cook over low heat for 10 15 minutes, after 15 minutes, take out the spices and duck tongue, and collect the remaining soup over high heat, and then separate the duck tongue and spices. After the marinade is thickened, then add the duck tongue until all the marinade and the duck tongue are integrated, this dish can only be said to be half marinated and half sauce if it is far-fetched, but his method is very delicious, after the soup is thickened, a very delicious marinated duck tongue is made. For example, in the case of marinated beef, the beef is put into the marinade, and there is no juice in the marinade, and the marinated beef is to soften the marinated beef, and then pour the sauce on the surface of the beef with the marinated seasoning, so the marinade and sauce are not the same.

The flavor of the sauce will be a little thicker.