Duck tongue with fermented grains
1. The bittern itself is salty, so no additional salt is required. The soaking time should not be too long to avoid being too salty.2. After cooking, the colloid must be cleaned before adding the marinade, so that the marinated soup will not solidify.
Step 1 . Add cooking wine and clear water to boil duck tongue.
Step 2 . Take it out and wash it again, then add water and ginger slices and boil it over high heat for about a quarter of an hour.
Step 3 . Take it out and cool it, wash the gum, and finally wash it with pure water.
Step 4 . Pour in a bag of spicy lees.
Step 5 . Soak for more than one hour.
Step 6 . The soaking time should not be too long to avoid being too salty.
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