【Recipe 192】Honeysuckle braised duck tongue
Ingredients: 200g of cooked duck tongue, 100g of white fungus, 100g of broccoli, 1 slice of shiitake mushrooms, 5g minced ham, 4g of refined salt, 3g of rice wine, 3g of monosodium glutamate, 50g of refined vegetable oil, 5g of cooked chicken fat, 2g of pepper powder, 400g of fresh soup, green onion, minced ginger, wet starch.
Efficacy: This product is characterized by white fungus white, duck tongue is tender, nourishing yin and moisturizing lungs, brain tonic and refreshing, beauty and longevity.
Method: First soak the white fungus in boiling water, remove the yellow heart, clean it, blanch the broccoli in water, change the knife into a block, put the shiitake mushrooms into the bottom of the bowl, buckle into the duck tongue, add salt, rice wine, monosodium glutamate, fresh soup, steam for about | 5 minutes, take out and put in the soup dish. Heat the wok, put the oil on the heat, stir-fry the green onion and ginger, add the fresh soup, fish out the green onion, ginger, add the white fungus, salt, rice wine, pepper, boil the next person broccoli, MONOSG and dilute the mustard, drizzle with chicken fat and put it around the duck tongue.