中文介紹
香臘鴨舌，醃製禽肉類菜譜。主料：鴨舌500克；
調料：鹽8克，料酒、醬油各15克，白砂糖30克；
香臘鴨舌的烹飪製作方法：把味料拌勻醃鴨舌4小時，後用竹篩排列上棚曬，3小時後把鴨舌翻轉再曬，到晚上放入火櫃烤焙至熟即成。
口味特點：甜鹹適口、香味濃郁。
烹飪操作關鍵：鴨舌要充分風乾，注意烤制火候。
英文解說
Hong preserved duck tongue, salted poultry meat type recipes.
Ingredients: 500 grams of duck tongue;
Seasoning: salt 8 grams, cooking wine, soy sauce, 15 grams, sugar 30 grams;
Hong Duck production methods of cooking the tongue: pickled duck tongue to taste and mix well for 4 hours after the order on the shelf with a bamboo sun screen, flipping after 3 hours and then drying the duck tongue, into the fire cabinet in the evening until cooked or roasted percent.
Flavor characteristics: sweet and salty taste, rich flavor.
Cooking operation key: Monochoria to fully dry, baking heat of attention.
