陈皮鸭脷 Fried Duck Tongues with TangerinePeel
一、Ingredients:
1 1b duck tongues;
鸭脷450克
2/3 1b straw mushrooms;
草菇300克
2 slices ginger;
1.______________
2 spring onions;
葱2条
1 star anise;
八角1粒
1/4 tangerine peel, soak until softened ,then rinse well
2.______________________________________________________
二、Seasoning:
调味：
1 tsp oyster sauce;
蚝油1汤匙，
1 tsp dark soy sauce;
老抽1茶匙
1 tsp light soy sauce;
生抽1茶匙
1/2 tsp sugar;
糖半茶匙
1/3 tsp salt;
盐1/3茶匙
dash of sesame oil and pepper;
麻油、胡椒粉少许
3/4 cup superior stock/water
上汤或水3/4杯
Thickening:
3.__________
2/3 tsp mungbean flour;
生粉2/3茶匙
2 tsp water
水2汤匙
三、Method:
做法：
1.Wash and parboilduck tongues in boiling water for 5 minutes. Rinse and drainwell.
鸭脷洗净，放入滚水中煮5分钟，取出洗净。
2.Boil up some water with 1 slice of ginger, 1 spring onion, tangerine peel and star anise. Bring to boil . Add in duck tongues and cook for about 25 minutes until tender. Take out duck tongues and tangerine peel. Shredtangerine peel.
在锅内放入适量之水、姜1片、葱1条、陈皮、八角煮滚，下鸭脷煮腍，约煮25分钟，取起鸭脷及陈皮。陈皮切丝。
3.Wash and cut large straw mushrooms into halves. Make a cross cut on the stalksof small ones.
草菇洗净，大粒折切开边，小粒的在菇脚鎅一十字。
4.Boil up some water with ginger and spring onions. Add in straw mushrooms and cook for 4 minutes. Drain and soak in cold water. Wipe well. If canned straw mushroom is used, rinse, wipe and cut into halves.
把姜葱及适量之水煮滚，放下草菇煮4分钟，捞起用清水浸冷，取起抹干水。如用罐装的草菇，开罐后洗一洗，抹干水便可。
5.Heat up 2 tsp of oil in frying pan or wok. Sautestraw mushrooms over high heat. Add duck tongues and tangerine peel. Sizzle1 tsp of wine. Add seasoning and bring to boil. Simmerover low heat for 7 minutes. Pour in thickening. Dish up.
烧热平底镬或中式镬，下油2汤匙，放下草菇大火爆透，下鸭脷、陈皮，灒酒1茶匙，加入调味煮滚，慢火炆约7分钟，埋芡上碟。