Please make the authentic Wenzhou duck tongue recipe. Start with fresh duck tongue and don’t copy the ones online.

Making ingredients

Duck tongue, cooking wine, light soy sauce, dark soy sauce, soybean salad oil, sesame oil, MSG (chicken essence can be used), white sugar, Thirteen Spice. (If Thirteen is not used, Fragrant) You can use garlic, onion, ginger, dried red pepper, and flour. Salt, rock sugar.

Production process

1. Cut the green onion, slice the ginger, flatten the garlic, and cut the dried red pepper into two pieces.

2. Boil cold water in a pot, add duck tongue, boil for about 3-5 minutes, take out and rinse several times, knead with hands while rinsing, you will see the water in the pot I found it was very dirty (so I won’t go out to buy cooked food to eat in the future) and poured out the water in the pot.

3. Pour water into the pot. After the water boils, blanch the duck tongue for a while, remove and drain.

4. Pour soybean salad oil into the wok, turn on medium-high heat, and when the oil temperature is 60% hot, add the dried red pepper, garlic, green onion, and ginger slices, stir-fry for a while, and wait for it to cook. After fragrant, remove the garlic, green onions and ginger slices and discard them, then put the duck tongue in. Add rock sugar, soy sauce, cooking wine, salt and a little water to the pot. Bring to a boil over medium heat, then reduce to low heat and simmer for about 20 seconds. Minutes, make the soup as dry as possible. Sprinkle a little MSG before serving, drizzle with sesame oil and serve.