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Goose Tongues with Red Wine Lees


Goose Tongues with Red Wine Lees
1 pound goose tongues
½ cup vegetable oil
5 garlic cloves, peeled and sliced
3 slices fresh ginger, peeled and sliced thinly
1 small hot red pepper, seeded
2 Tablespoons fermented red wine lees
1 Tablespoon thin soy sauce
1 Tablespoon crushed Chinese slab sugar
1 teaspoon chicken bouillon powder
1 Tablespoon Shao Xing wine
1. Boil goose tongues in one quart water for ten minutes, and remove them, cool slightly, and remove and discard any bones and cartilage.
2. Heat wok or deep fry pan, add the oil, and fry the tongues for three minutes, then remove them and add the garlic and ginger and fry these for one minute, then remove them and set the oil aside for another use.
3 Add the rest of the ingredients including the tongues and simmer for five minutes, stirring often, then serve.

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