Duck tongue 400g Head whip 60ml
Shaoxing Wine 30ml Rock Sugar 40g
Ginger (for burning duck tongue) 10g Ginger 25g
Edible oil A little Clear water 400ml
How to whip duck tongue Illustration of the classic Cantonese dish of duck tongue on the top of a dish to accompany wine 1

Step 1

Slice ginger and lightly crush rock sugar Illustration of how to make classic Cantonese dishes with duck tongue as a side dish 2

Step 2

Wash duck tongue Illustration of how to make classic Cantonese dishes with duck tongue as a side dish 3

Step 3

Pour water into the pot, add 10g ginger slices and bring to a boil Illustration of how to make classic Cantonese dishes with duck tongue as a side dish 4

Step 4

Add the duck tongue and blanch it for 3 minutes, then remove it, wash it with water and drain it. Classic Cantonese cuisine, snacks for drinking, illustration of how to cook duck tongue with head 5

Step 5

Heat up a little cooking oil in a pan, add 25g of ginger slices and sauté for a while Illustration of how to make classic Cantonese dishes with duck tongue as a side dish 6

Step 6

Add the first soy sauce, rock sugar and Shaoxing wine Illustration of the classic Cantonese dish of cooking duck tongue with wine as a side dish 7

Step 7

Add 400ml waterIllustration of the classic Cantonese dish of duck tongue on the top of a dish to accompany wine 8

Step 8

Bring to a boil over high heat and cook until the rock sugar is completely dissolved Illustration of the classic Cantonese dish of duck tongue on top of cabbage to accompany wine 9

Step 9

Add the duck tongue, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes Illustration of how to make classic Cantonese dishes with duck tongue as a side dish 10

Step 10

Cook until the soup is reduced to dryness Illustration of how to make classic Cantonese dishes with duck tongue as a side dish 11

Step 11

Side dishes to go with wine and rice ~ smoked duck tongue Cooking tips for whipped duck tongue

1. If there is no head soy sauce, you can mix 30ml light soy sauce and 30ml dark soy sauce instead of the head soy sauce. 2. Ingredients: about 40 pieces, 2-3 people. I also learned how to make delicious snacks, so I just brought Yanjing U8 back to my refrigerator. The original ecology has zero additions. It uses advanced hop extraction technology and yeast flavor quality control to make the taste of the wine neutralize the bitter aroma and refreshing taste of the hops. It has a unique aftertaste, is flavorful and not overpowering, and is truly enjoyable to drink! There is also a considerate easy-open bottle cap design. I am really impressed by the details. If you are interested in me, don’t hesitate and stock up now!