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Duck Tongues with Preserved Plums


Duck Tongues with Preserved Plums
2 pounds duck tongues, simmered for five minutes, bones and cartilage removed and discarded
2 Tablespoons vegetable oil
10 slices fresh ginger, peeled
2 Cups Chinese rice wine
½ cup preserved plums, pits removed and discarded
2 whole star anise
3 Tablespoons dark soy sauce
3 Tablespoons thin soy sauce
3-inch piece brown slab sugar, crushed
2 Tablespoons Chinese white rice vinegar
4 Tablespoons Zhejiang vinegar
1. Blanch tongues in boiling water for two minutes, then discard the water.
2. Heat wok or fry pan, add the oil, and then stir-fry the ginger for one minute before adding the tongues and the wine and bring this to the boil, then reduce heat and simmer for half an hour, then remove tongues and put them in a medium-size bowl.
3. In a small pot, add the rest of the ingredients and simmer for tn minutes, then pour over the duck tongues, and serve.

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