Health benefits
Cinnamon: dissipates blood stasis and reduces swelling
Zanthoxylum bungeanum: dehumidifies
Ingredients
Duck tongue ( 500g ) | Raw Smoked ( 30g ) |
Dark drawn ( 30g ) | Cooking wine ( 80g ) |
Ginger ( 20g ) | Geranium leaves ( 3 pieces ) |
Cinnamon ( 2g ) | Panthoxylum bungeanum ( 8g ) |
Dried chili pepper, rock sugar ( Adjust according to your own taste ) |
How to make sauced duck tongue
1.Wash the duck tongue
2.After the water boils, put the duck tongue into the pot and add some cooking wine to help remove the fishy smell
3.Rinse in cold water after splashing
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4.Put the duck tongue into the pot, and put all the ingredients into the pot without adding water.The liquid in the ingredients can cover half of the duck tongue
5. Cover and simmer over low heat, turning occasionally to allow the duck tongue to be evenly colored and flavored, for twenty minutes.
6.Play
7.Serve
Tips
You can use whatever ingredients you like, duck neck, duck delicacies, etc.Dab your tongue into the water, and then quickly shower with cold water to make the skin elastic and firm.Pay attention to the proportion of each seasoning.The ingredients I gave include a total of 1 pound of duck tongue.The peppercorns, chili peppers and rock sugar can be increased or decreased according to your own taste.It is best to use a sealed pot that does not allow water to escape.
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