How to make Wenzhou sauce duck tongue

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of making Wenzhou duck tongue in sauce.

1. Wash and cut the green onions into sections, slice the ginger, smash and peel the garlic, and wash the duck tongues with running water.

2. Add enough water to the pot, put in the washed duck tongues, bring to a boil over high heat, then turn to medium heat and cook for 5 minutes. Take out the duck tongues, then wash them repeatedly with clean water. Pour away the water used to cook the duck tongues.

3. Pour an appropriate amount of water into the pot again, bring it to a boil over high heat, add the washed duck tongue and blanch it for one minute, then remove and drain.

4. Put the drained duck tongue into a bowl, add 15ml soy sauce and 15ml cooking wine, sugar, salt, onion, ginger and garlic, mix well and put in the refrigerator to marinate for 5 hours

5. Pour a little oil into the wok, add onion, ginger and garlic after the oil is hot, add marinated duck tongue, add rock sugar, dark soy sauce, remaining cooking wine, and enough water to cover the surface of the duck tongue. Bring to a boil over high heat, then simmer over low heat for 20 minutes until the soup is dry.

The detailed method and steps for Wenzhou braised duck tongue have been introduced. After understanding the necessary steps, all you have to do now is put it into practice. Believe in yourself and start practicing.