Classic Cantonese Cuisine Duck’s tougue with black bean sauce
The Duck’s tougue with black bean sauce also known as the “top-pick duck tongue,”, is a classic Hong Kong-style Cantonese dish. It is similar to the brine duck tongue. The point is to have a bottle of soy sauce. Therefore, although the seasoning and ingredients of Duck’s tougue with black bean sauce are very simple, the taste is salty and delicious, and the meat is soft and moderate. It is a side dish suitable for dinner and wine, and it is also a delicious banquet dish.
How to make top-pick duck tongue?
Sliced ginger, smashed rock sugar slightly
Duck tongue wash
Fill the pot with water, add 10g sliced ginger and boil
Put the duck tongue and blanch it for 3 minutes, then remove it, rinse with water, and drain the water
Pour a little cooking oil into the pot to heat, add 25g sliced ginger and sauté for a while
Add the soy sauce, rock sugar and Shao wine
Add 400ml water
Bring to a boil, cook until the rock sugar is completely melted
Add the duck tongue, turn to a low heat and cook for 30 minutes
Cook until the soup is dry
Appetizers with wine and meals ~ Duck tongue
Tips for Classic Cantonese Cuisine Snacks Snacks Duck Tongue
1. Material weight: about 40 pieces, 2-3 people.