Braised Duck Tongues with Soy Sauce (豉油鸭舌)
豉油鸭舌 (Braised Duck Tongues with Soy Sauce) is a classic dish in Shanxi Cuisine, known for its rich flavors and tender texture. This recipe combines the umami of soy sauce with the delicate taste of duck tongues, creating a dish that is both savory and satisfying.
Ingredients
- 500g duck tongues
- 3 tbsp soy sauce
- 2 tbsp cooking wine
- 1 tbsp sugar
- 3 slices ginger
- 2 cloves garlic, minced
- 2 cups water
Instructions
- Rinse the duck tongues and pat them dry.
- In a pot, combine the soy sauce, cooking wine, sugar, ginger, garlic, and water. Bring to a boil.
- Add the duck tongues to the pot and reduce the heat to a simmer. Cover and cook for 1 hour, or until the duck tongues are tender.
- Once cooked, remove the duck tongues from the pot and place them on a serving dish.
- Simmer the sauce until it thickens, then pour it over the duck tongues.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 18g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Pot Serving dish
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving suggestions: Serve the 豉油鸭舌 with steamed rice and a side of steamed vegetables for a complete meal.
Tips & tricks
Tips: Make sure to simmer the duck tongues on low heat to ensure they become tender without becoming tough.
Cost
$15