Sweet and spicy duck neck duck tongue

Cooking Instructions

1. Clean the duck neck and duck tongue, cut off the excess grease with scissors, do not tear the outer membrane of the duck neck, wash it for later use

   

2. In a pot under cold water, add green onions, ginger slices, and cooking wine and blanch

   

3. Take out the blanched duck neck and tongue with cold water and wash it twice to wash off the blood foam

   

4. Ingredients: First find a small bowl to soak (bay leaves, cinnamon, angelica, grass fruit, orange peel) in water, just one minute, wash off the bitterness and dust
   of the ingredients duck neck duck tongue in the pot, put in the soaked ingredients, a handful of peppercorns, a handful of pepper, a few pieces of rock sugar, a spoonful of sweet noodle sauce, an appropriate amount of dried red pepper, three spoons of light soy sauce, three spoons of dark soy sauce, a bottle of beer, a can of cola, an appropriate amount of cooking wine, boil!

   

5. Bring to a boil over high heat, then simmer for half an hour, turning a little in the middle, so that the ingredients evenly wrap the soup, during which you can taste the saltiness, add salt when it is light, I added a spoonful of salt, and some dried chili flakes

   

6. Half an hour later, I put in my favorite vegetarian dish, I put a few potato slices at the bottom, cook for five minutes and then take it out, reduce the juice on high heat, or keep stirring, until there is a leftover soup, you can get out of the pot

   

7. Can't wait to taste a few duck tongues, sweet and spicy, very top, the rest is cooled, and then put in the refrigerator overnight, the taste is definitely better!