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Duck Tongues with Day Lilies


Duck Tongues with Day Lilies
1 pound duck tongues
3 slices fresh ginger
1 Tablespoon cornstarch
½ egg white
2 day lilies, finely minced
1 Teaspoon vegetable oil
½ fresh red chili pepper, sliced in rings
1 clove fresh garlic, peeled and minced
1/2 scallion, white part only minced
dash ground white pepper
1. Boil duck tongues and the ginger for fifteen minutes, then remove and discard the tongue cartilages by bending each one in half in the middle and pulling them out.
2. Mix duck tongues, cornstarch, egg white, and minced day lily pieces.
3. Heat wok or fry pan, add the oil, and fry the duck tongues for one minute until the egg white is set, then add garlic, scallion pieces, and the ground pepper, and stir-fry for five minutes. Now put the tongues on a platter, put the chili pepper rings on top, and serve.

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