陳皮鴨脷 Fried Duck Tongues with TangerinePeel

　　一、Ingredients:

　　1 1b duck tongues;

　　鴨脷450克

　　2/3 1b straw mushrooms;

　　草菇300克

　　2 slices ginger;

　　1.______________

　　2 spring onions;

　　蔥2條

　　1 star anise;

　　八角1粒

　　1/4 tangerine peel, soak until softened ,then rinse well

　　2.______________________________________________________

　　二、Seasoning:

　　調(diào)味：

　　1 tsp oyster sauce;

　　蠔油1湯匙，

　　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;

　　鹽1/3茶匙

　　dash of sesame oil and pepper;

　　麻油、胡椒粉少許

　　3/4 cup superior stock/water

　　上湯或水3/4杯

　　Thickening:

　　3.__________

　　2/3 tsp mungbean flour;

　　生粉2/3茶匙

　　2 tsp water

　　水2湯匙

　　三、Method:

　　做法：

　　1.Wash and parboilduck tongues in boiling water for 5 minutes. Rinse and drainwell.

　　鴨脷洗凈，放入滾水中煮5分鐘，取出洗凈。

　　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.

　　在鍋內(nèi)放入適量之水、姜1片、蔥1條、陳皮、八角煮滾，下鴨脷煮腍，約煮25分鐘，取起鴨脷及陳皮。陳皮切絲。

　　3.Wash and cut large straw mushrooms into halves. Make a cross cut on the stalksof small ones.

　　草菇洗凈，大粒折切開邊，小粒的在菇腳鎅一十字。

　　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.

　　把姜蔥及適量之水煮滾，放下草菇煮4分鐘，撈起用清水浸冷，取起抹干水。如用罐裝的草菇，開罐后洗一洗，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.

　　燒熱平底鑊或中式鑊，下油2湯匙，放下草菇大火爆透，下鴨脷、陳皮，灒酒1茶匙，加入調(diào)味煮滾，慢火炆約7分鐘，埋芡上碟。