Slow-Cooked Duck Tongue in Oil Sauce: Tender, Spicy, and Flavorful – A Favorite Among Young Foodies
Duck tongue simmered in oil sauce, then stir-fried with chili and flower pepper, resulting in a spicy and flavorful dish that is a favorite among young diners.
Pre-prepared:
110kg of fresh duck tongue, frozen in bags, is thawed and soaked in boiling water, with 200g of added for flavoring.
2Oil SauceLarge fire, pour in duck tongue to maintain boiling state for 10 minutes, turn off the fire, soak for half an hour, remove and dry, pack 250g into vacuum bags, and store in the refrigerator.
Cooking process:
1Fry 250g of pre-cooked duck tongue in 6 parts hot oil until golden red.
2Heat 30g of red oil, then add 50g of flower pepper and 50g of chili segments, sauté until the spicy aroma is released, add 15g each of chopped green onion, ginger, and garlic, and 75g of chopped green and red peppercorns, stir-fry the duck tongue over medium heat, and add flavor with MSG, chicken broth, white sugar, and chili relish to taste. Plate and garnish with 10g chopped green onion and 5g roasted white sesame seeds.
Oil Sauce Production:
Ingredients:
200g dried chili peppers, 20g flower pepper, 100g fresh ginger, 100g green onion, 60g star anise, 20g Sichuan flower, 100g fresh ginger, 100g green onion, 3kg cooked vegetable oil and 3kg salad oil mixed evenly, ice sugar 300g, old draft 100g, salt and chicken broth to taste, fresh soup 1000ml.
Preparation method:
1Crush and pit the star anise, along with star anise, Sichuan flower, cinnamon, small fennel, and clove, and place them in a basin with water, soak until softened, and drain and strain into a muslin bag to create a spice bag.
2Cut the chili peppers into segments and pit them, crush the ginger, and cut the green onion into chunks.
3Pour ice sugar into a saucepan and caramelize it into a golden color.
4Pour mixed oil into a pot and heat to 30% hot, add chili peppers, flower pepper, ginger, and green onion to infuse their aroma, then add fresh soup and spice bag, bring to a boil, then add caramelized sugar, old draft, salt, and chicken broth and cook for about 30 minutes until the oil sauce is ready. The oil sauce is mostly spice and oil with very little liquid remaining.
Oil Sauce Maintenance:
1After each use, remove the residue and foam, boil it again, and cook it twice in the morning and evening in summer, and once a day in winter. Store the cooled oil sauce in a well-ventilated area.
2Each spice bag can be used twice. When making the third batch of ingredients, replace the spice bag.
3Change the (spice head) with each batch to ensure the best flavor. Adjust seasonings like salt and chicken broth regularly to maintain the taste.
Article edited by: Da Y
