Stewed duck tongue

Stewed duck tongue

Introduction:

"Duck tongue has the functions of warming the middle and replenishing qi, strengthening spleen and stomach, strengthening muscles and bones. For malnutrition, fear of cold, fear of cold, fatigue, irregular menstruation, anemia, weakness has a good diet

Production steps:

Step 1: prepare the material.

Step 2: blanch the duck tongue in the pot, take it out and cut off the white film.

Step 3: put the cleaned duck tongue into a pot and bring to a boil. Pour in cooking wine.

Step 4: turn the high heat to low heat for 30 minutes.

Step 5: pour the marinated duck tongue after cooling.

Step 6: immerse duck tongue in bittern, add Prunus mume and refrigerate for more than 4 hours.

Materials required:

Duck tongue: 200g

Bittern: 250g

Cooking wine: moderate

Prunus mume: 2 capsules

Ginger: moderate

Note: the longer the marinated duck tongue is, the better the taste is.

Production difficulty: ordinary

Process: brine

Production time: half an hour

Taste: salty and fresh