The invention discloses vinous
flavor crisp fried duck tongue comprising the following raw materials by weight: 100-110 parts of duck tongue, 0.8-1 part of berba aristolochiae mollissimae, 1-1.2 parts of
semiliquidambar cathayensis, 1-1.1 parts of
Chinese gall leaven, 0.8-1.1 parts of fructus chebulae pulp, 1-1.1 parts of turnjujube, 1-2 parts of chrysanthemum, 1-2 parts of reed
rhizome, 50-60 parts of flour, 1-2 parts of onion, 1-2 parts of garlic, 1-2 parts of ginger slice, 2-3 parts of
sorghum spirit, 1-2 parts of light soy sauce, 1-2 parts of white vinegar, 2-3 parts of caraway, 2-3 parts of celery, 2-3 parts of
green pepper, 10-15 parts of bread
bran and 9-10 parts of
corn oil; the instant fried duck tongue is golden in surface color, is embellished with the green color of the
green pepper and the caraway, and is pleasant in
aroma, very delicious and complete in the color,
aroma and taste, the added caraway is rich in nutrients, comprises
vitamin C,
carotene,
vitamin B1, B2 and so on, also comprises rich minerals, and can whet the
appetite and refresh the
spleen, in addition, by addition of a variety of Chinese herbal medicines in the
processing process, the vinous
flavor crisp fried duck tongue has the effects of dispelling wind and eliminating dampness, promoting
blood circulation to remove meridian obstruction, moistening
lung for removing
phlegm, removing heat and engendering liquid, astringe intestine to stop
diarrhea, restraining
lung, decreasing internal heat and relieving
sore throat.