Duck tongue recipe

Duck tongue is very simple and easy to prepare compared to preparing an entire bird or other parts of it. The meat around the bone in the middle of the tongue becomes particularly tender when cooked over low heat and for an extended cooking time.


  • duck tongue
  • Flavor: Chinese prickly ash, hemp pepper, dried tangerine peel, bay leaf, cinnamon
  • ginger slices
  • rock candy
  • soy sauce
  • dark soy sauce


  1. Remove the blood and water from the washed duck tongue, take it out and wash it repeatedly, so that it is not fishy.
  2. Material package: Sichuan pepper, hemp pepper, dried tangerine peel, fragrant leaves, and cinnamon are packed in a disposable material bag and placed at the bottom of the pot.
  3. Place duck tongue neatly in the pot.
  4. Put in 2 large pieces of rock sugar, ginger slices and dried peppers.
  5. Turn on the fire, no need to add water, pour the cooking wine to cover the duck tongue.
  6. Pour in dark soy sauce and soy sauce.
  7. After the soup is boiled, turn to low heat until there is almost no soup, turn the duck tongue to taste and color, and turn off the heat when there is no soup;

The amount of cinnamon must be small, otherwise the taste will be a tragedy on earth.


How to wash duck tongue?

The duck tongue is first scalded with boiling water for a few minutes and then washed with salt for a few minutes, then the upper skin of the duck tongue and chin is torn off, the duck tongue is washed and soaked in cornstarch and then rubbed again, and finally the blood on the duck tongue is washed.

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