The duck tongue warms the middle and nourishes qi, strengthens the spleen and stomach, and strengthens the muscles and bones.
There is a good diet for malnutrition, fear of cold, fear of cold, fatigue, irregular menstruation, anemia, and weakness.
Stewed duck tongue
By LoriSchumm
Recipe Recommendations
- duck tongue 200 grams
- sour brine 250 grams
- cooking wine appropriate amount
- preserved plum 2 capsules
- ginger appropriate amount
- salty and fresh
- halogen
- half an hour
- ordinary
Steps for Stewed duck tongue
1
Prepared materials.
2
Blanch the duck tongue in the pan with water and remove it, and cut off the white film.
3
Put the washed duck tongue into a pot and bring it to a boil over high heat and add cooking wine.
4
Bring to a boil and turn to low heat for 30 minutes.
5
Pour the cooled duck tongue into the rice gravy.
6
Soak the duck tongue in the rice gravy, add the plum blossoms, and place it in the refrigerator for more than 4 hours.Stewed duck tongue Make Tips
The longer the rice gravy is immersed in the duck tongue, the better the taste.