Wushan Duck Tongue

Wushan Duck Tongue

　　Wushan Duck Tongue is a specialty dish from Hangzhou. Those with a discerning palate will notice that duck tongue has a rather unique texture—when stewed lightly, it’s soft and tender, while braised in sauce, it becomes chewy and flavorful. However, it’s quite rare to find it deep-fried. This Wushan Duck Tongue takes a creative approach, coating the tongue in flour and then deep-frying it until crispy and golden—rich in flavor and deliciously crunchy.

　　Main ingredient: Large duck tongues

　　Side ingredients: Bay leaves, ginger, green onion, red chili pepper, minced garlic

　　Seasonings: Cooking oil, salt, MSG, rice wine, starch, pepper, Worcestershire sauce, fried chicken coating mix

　　Preparation method:

　　1. First, clean the duck tongues. Marinate them with bay leaves, ginger, green onion, pepper, Worcestershire sauce, and fried chicken coating mix until well seasoned, then coat them in starch.

　　2. Heat oil in a pan until it reaches about 70% heat, then add the duck tongues. Fry until golden brown, then remove.

　　3. Leave a bit of oil in the pan, add green onion, red chili pepper, and minced garlic. Toss in the fried duck tongues, then stir-fry with MSG, pepper, and rice wine. Plate and serve.

　　Special feature: Crispy duck tongues with rich and delicious flavor.