In the grand culinary theater of Guangdong, a classic dish takes center stage as the perfect accompaniment to a fine drink: “Soy Sauce Duck Tongues,” also known as “First Draw Soy Sauce Duck Tongues.” This Cantonese delicacy bears a resemblance to the braised variety but distinguishes itself by highlighting soy sauce as the star, with other spices playing supporting roles or omitted entirely. The key lies in a bottle of exquisite soy sauce. Despite the simplicity of the ingredients, the flavors are remarkably rich and delightful. With a taste that is both savory and aromatic, and a texture that is tender yet perfectly firm, this dish is ideal for pairing with rice or as an appetizer with drinks, and it also serves as a splendid dish for entertaining guests.
Life, with its simple everyday meals, occasionally calls for a spark of excitement. Imagine calling over a few close friends, preparing a selection of flavorful dishes to accompany a few bottles of beer, and reveling in the joyous atmosphere such an occasion brings. Today, let’s learn how to make “First Draw Duck Tongues,” a dish that pairs wonderfully with a new beer I’d like to recommend: Yanjing U8. This beer features imported high-quality malt with a rich, malty flavor, advanced brewing techniques to reduce acetaldehyde for a smoother drink, and it’s particularly suitable for those who love to indulge without overdoing it.
Ingredients: A Connoisseur’s Choice:
- Duck tongues: 400g
- First draw soy sauce: 60ml
- Shaoxing wine: 30ml
- Rock sugar: 40g
- Ginger (for blanching): 10g
- Ginger: 25g
- Cooking oil: A dash
- Water: 400ml
Culinary Chronicles: The Making of Soy Sauce Duck Tongues:
- Slice the ginger and lightly crush the rock sugar.
- Clean the duck tongues thoroughly.
- In a pot, bring water to a boil with 10g of ginger slices.
- Blanch the duck tongues for 3 minutes, then rinse with cold water and drain.
- Heat a dash of cooking oil in a pot and sauté 25g of ginger slices until fragrant.
- Add first draw soy sauce, rock sugar, and Shaoxing wine.
- Pour in 400ml of water.
- Bring to a boil until the rock sugar completely dissolves.
- Add the duck tongues, bring to a boil again, then simmer on low heat for 30 minutes.
- Cook until the sauce thickens.
- Your appetizing dish of soy sauce duck tongues is ready to be enjoyed with rice or as a savory snack with drinks.
Culinary Tips: Mastering the Dish:
- If first draw soy sauce is not available, a mixture of 30ml light soy sauce and 30ml dark soy sauce can be substituted.
- The provided quantities yield about 40 pieces, suitable for 2-3 people. Now that you’ve mastered this dish, it’s time to stock up on Yanjing U8 in your fridge! This naturally brewed beer with zero additives utilizes advanced hop extraction techniques and yeast flavor quality control, balancing the gentle bitterness of hops with a crisp, unique aftertaste that’s satisfying without being overwhelming. The thoughtful pull-tab bottle cap is just another detail that wins you over. If you’ve been tempted by my recommendation, don’t hesitate—stock up and indulge!