Yesterday I heard a friend say that the whole duck only has a duck tongue part to eat, it is indeed true, the duck tongue is indeed the most delicious, the tongue itself is a soft object, compared to the duck meat is very tasteful, in addition to some appropriate ingredients, such as cordyceps, ribs, boiled out of the broth, both taste, as well as nutrition, Sichuan cuisine is like this, this dish is Sichuan specialty food, Cordyceps duck tongue.
Cordyceps duck tongue to hear the name is a very complementary dish of food, yes this is just one of its characteristics, the biggest highlight is that without oil frying, without boiling can be made delicious, just steaming in the pot can be steamed, so that both can maintain the nutrition of the ingredients, but also can make the duck more tender, kill two birds with one stone, this delicious dish is suitable for guests to enjoy, after reading the following steps you know why this dish is suitable for guests to eat.
Cordyceps duck tongue
Ingredients: duck tongue, cordyceps
Ingredients: 1 duck, 1 pound of ribs, 1 ginger, 1 white shallot
Seasoning: 1 1/2 tablespoons of cooking wine, 2 tablespoons of salt
Step 1: The old duck and the pork ribs are placed in hot water, skim off the foam, the two ingredients are packed in a container, put on the ginger slices, a spoonful of cooking wine, a spoonful of salt and an appropriate amount of water, steamed on the steamer for three hours, Cordyceps sinensis, rinsed with water, soaked in warm water for twenty minutes, duck tongue processed clean, set aside, set aside, set aside.
Step 2: Cut off the roots of Cordyceps sinensis and discard, the rest is placed around the plate, the washed duck tongue is placed in the middle position, add ginger slices, half a spoon of cooking wine and a spoonful of salt, pour the appropriate amount of water into the pot, steam in the steamer for two hours, this step allows the ingredients to be shaped, fully cooked, convenient for the next step of the pouring process, cooked thoroughly.
Step 3: After the duck tongue is steamed, the steamed duck tongue is buckled back in the soup bowl, sprinkled with some green onions around, and the duck soup that was made before is scooped up with a soup spoon, and slowly drizzled on the duck tongue, a Sichuan cuisine Cordyceps duck tongue is ready.
Food Tips:
Guests are distinguished. The ingredients of this dish are precious, most of the links, the broth that takes a long time to make, just drizzle on the duck tongue to increase the flavor, hospitality is the first choice, steaming the duck tongue can be adjusted to a small fire, time extension can make the meat more tender Oh, each time the steamed ingredients have been adjusted to the taste, according to the proportion of the adjustment can be, although the food is good, but do not greedy yo, see you in the next period.