Duck Tongues with Green Peppers

Duck Tongues with Green Peppers

　　Main ingredients: 400g duck tongues

Accessories: 200g green peppers

Seasonings: 30g spicy bean paste, 5g sweet bean sauce, 3g five-spice powder, 25g ginger, 50g green onions, 3g salt, 8g cooking wine, 4g white sugar, 3g pepper, 7g sesame oil, 60g lard (refined), 1g MSG.

Features of Duck Tongues with Green Peppers: Brownish-red in color, salty and savory with a hint of spice, tender texture, rich aroma, and enticing pepper fragrance.

How to make Duck Tongues with Green Peppers:

1. Wash the duck tongues and blanch them briefly in boiling water;

2. Remove them, discard the root ends, peel off the tough skin, and rinse clean with water;

3. Trim the stems of small green peppers, wash them, and cut into horseshoe shapes;

4. Place the duck tongues in a steaming bowl, add refined salt, cooking wine, five-spice powder, ginger slices, scallion sections, and some broth. Mix well and marinate for 10 minutes;

5. Then place in a steamer basket, steam over high heat until cooked, remove, and discard the ginger and scallions;

6. Heat a wok over medium heat, add small green peppers with a bit of salt, stir-fry until just cooked, then remove;

7. Heat refined oil in the pan until 60% hot, add the steamed duck tongues, fry briefly, then remove and drain excess oil;

8. Leave a little oil in the pan, add spicy bean paste and sweet bean sauce, stir-fry until fragrant;

9. Add the duck tongues and small green peppers, stir well to combine;

10. At the same time, add white sugar, sesame oil, and MSG, toss everything together, then transfer to a plate and serve.