5.30.2014

花雕醉鴨舌 Duck Tongue in Shaoxing Wine



材料Ingredients:
鴨舌Duck Tongue      磅半, 1.5lbs
薑片Ginger slices       2pcs
話梅(可省略) Preserved Plum (Optional)    6pcs

汁料 Sauce:
香槽露Xiang Zao Lu      250ml
花雕 Shaowing Wine    125ml
雞湯 Chicken Stock       50ml
花椒 Sichuan Pepper    1tsp
Star anise              2pcs
杞子Wolfberry              1tbsp
雞粉 Chicken Powder  1tsp
幼鹽 Fine Salt                1/2tsp

做法 How to Make:
1.       花椒先炒香, 混合其他汁料材料。
Heat up a wok, sauté the sichuan pepper until fragrant, combine with other sauce ingredients.
2.       煲滾水, 加入薑片和鴨舌, 煮約5-8分鐘至熟透, 撈起浸冰水, 瀝乾水。
Bring a pot of water to boil, add the ginger slice and duck tongues, cook for 5-8mins until done, take out and soak in ice water, drain.
3.       將鴨舌放入汁料中浸泡最少5小時, 或浸過夜即可
Soak the duck tongues in sauce for 5 hours or above, or overnight. Done.

2 則留言:

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