How to make roast duck tongue

When roasting duck tongues, you need to first marinate them with light soy sauce, salt, cumin powder and chili powder. Also, during the marinating process, you need to pay attention to the fact that cooking wine is absolutely indispensable, because cooking wine can remove fishy smells and enhance freshness and flavor, so it can better preserve the original taste and flavor. In addition, during the process of roasting duck tongues, you also need to pay attention to several processes, so as to lock in moisture and retain the taste.

Materials

Material

Dosage

Duck Tongue

Light soy sauce (for pickling)

Salt (for pickling)

Cumin powder

Chili powder

A little bit of cooking wine

Oil

practice

1. Wash the duck tongues and marinate them with salt, cooking wine and soy sauce for about 3 hours (the marinade ingredients vary from person to person. I added some steak marinade, which is a little sweet and has a unique taste)

2. Arrange the duck tongues on a baking tray, brush with oil, and sprinkle with cumin and chili powder.

3. Set the oven to 200 degrees, bake for 10 minutes, take it out, turn it over, brush the reverse side with oil again, sprinkle with cumin powder and chili powder

4. Bake for another 10 to 20 minutes until you hear a "sizzling" and slight popping sound.

Homemade recipe

Ingredients: 200 grams of duck tongue.

Seasoning: 1/2 cup soy sauce, 1 tablespoon each of rock sugar and tea leaves, 2 slices of cinnamon twigs, 4 star anises, 2 cardamoms, and a few cloves.

step:

1. Boil the duck tongue for 1 minute and set aside;

2. Boil the seasonings (except tea leaves) for 20 minutes, add tea leaves, and boil for another 5 minutes, then filter and take the juice;

3. Stir in the seasoning, add the duck tongue and cook for 5 minutes, then simmer for another hour on low heat. Serve when cool.

Tips: You can use any flavor of tea, the duck tongue only needs to be boiled for a short while.

Garlic Duck Tongue

Main ingredient: 200 grams of duck tongue.

Seasoning: 20 grams of curry, 4 grams of salt, 2 grams of pepper, 2 grams of MSG, 30 grams of garlic, 5 grams of sesame oil, 5 grams of soy sauce, and 10 grams of soy sauce.

step:

1. Clean the duck tongue, blanch it in boiling water, remove it and drain the water;

2. Add broth and salt, and steam until done;

3. Peel the garlic and pound it in a mortar. Add salt and sesame oil while pounding.

4. Take a small bowl and mix 2 grams of salt, 2 grams of pepper, MSG, minced garlic, sesame oil, and sweet and salty soy sauce. Place them in two small dishes and serve with the duck tongues.