Stewed duck tongue with soy sauce“

Stewed duck tongue with soy sauce“

Introduction:

"Duck's tongue is not called" duck's tongue ", Wenzhou people call" duck earn ". What is duck making? Let's start with this dish today! Wenzhou is a water city with Oujiang River and close to the sea. Even in the mountains, the water system is well developed. Xie Lingyun, a magistrate of Yongjia, was a pioneer of Chinese landscape poetry. Wenzhou is also a paradise for ducks. There are ducks in Shuicheng. After large-scale duck raising, Wenzhou's non-staple food processing industry rose, which broke down ducks and made duck tongue a famous dish. I have eaten duck tongue several times in Wenzhou. It's a cold dish. Duck tongue is stewed. It's half dry in the wind. It's chewy in the mouth. It's tough and chewy. However, I was in a person, he told me, Wenzhou people called "duck earn", not duck tongue. It is said that in Wenzhou dialect, the pronunciation of the tongue is actually the same as that of the duck. So, eating duck tongue is eating duck loss. Wenzhou people, who are full of business cells in every sweat hole, are not willing to "eat duck loss". They simply change their name and call it "duck gain", and the treat becomes "eat duck gain". As for the pig tongue, it is called "kouzui" as usual, only the name of human tongue remains unchanged. "Duck earned" and "mouth earned", such a dish name can really reflect the character of Wenzhou people. It's not pleasant to listen to, it's not pleasant to listen to, the most important thing is bad luck, so it's not good to change it and call it "earned"

Production steps:

Step 1: prepare all the ingredients: wash the scallion and cut it into sections, slice the ginger, peel the garlic, and rub the duck tongue with running water. (you will find it very dirty in the water, so don't go out to buy cooked food later.)

Step 2: Boil the duck tongue in boiling water and drain it (you will find it dirty in the water, so don't go out to buy it cooked later)

Step 3: refill the pot with proper amount of water, bring to a boil over high heat, blanch the cleaned duck tongue for one minute, then remove and drain.

Step 4: put the drained duck tongue into a bowl, add soy sauce, cooking wine, sugar, salt, onion, ginger, garlic and five spice powder, mix well, and then refrigerate for 5 hours

Step 5: add a little oil into the frying pan, heat the oil, add onion, ginger and garlic, and saute until fragrant.

Step 6: put in the pickled duck tongue

Step 7: add cinnamon, fennel, rock sugar, soy sauce, red wine 15ml, add enough water to cover the surface of duck tongue, bring to a boil over high heat, then turn to low heat and simmer for 20 minutes

Step 8: pour oil on the table.

Materials required:

Duck tongue: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Rock sugar: right amount

Sugar: right amount

Salt: right amount

Five spice powder: appropriate amount

Red wine: moderate

Fennel: right amount

Cinnamon: moderate

Note: small nagging: 1. Duck tongue must be repeatedly scrubbed, blanched twice to clean. 2. This is the duck tongue with sauce flavor. If you like more fragrant flavor, you can add a variety of spices, such as Tsao Guo, star anise, etc. to make the material package and stew it together. 3. In order to save trouble, I don't eat it when it's dry, so it's more chewy.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy