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Ingredients:
25 duck tongues
10g garlic
10g ginger
1/2 red chili pepper
Mixture1(1t sesame oil)
Mixture2(1.5T red fermented rice wine paste, 2t soy sauce,
20g crystal sugar, 1/2t chicken broth powder, 1T rice wine)
[t = teaspoon; T = tablespoon; C = cup ]
Method:
1)Peel the garlic, discard the seeds of red chili pepper and flatten
them with a knife. Peel and slice the ginger.
2)Bring 4 bowls water to a boil in a pan. Boil the duck tongues in the
water and take out. Remove the impurities and tongue films, wash clean
and drain. Deep-fry until golden brown in hot oil for about 15 seconds
and take out.
3)Heat Mixture1 in the pan and slightly stir fry the ginger. Add the
garlic, red chili pepper, duck tongues and Mixture2 and cook in medium
heat for 5 minutes. Simmer in low heat for 5 more minutes until soft
and properly seasoned; serve.
TIP:
The strong flavor of the red fermented rice wine
paste can completely remove the odor of duck tongues and add extra
fragrance to their appetite-arousing taste.
The films are the most odorous part of duck tongues. To completely
remove the unique odor, it requires thorough cleaning, deep-frying in
hot oil, and cooking with the strong-flavored red fermented rice wine
paste. |