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Braised Duck Tongues in Red Wine Lees
|Braised Duck Tongues in Red Wine Lees|
24 duck tongues
1/2 cup corn oil
2 cloves garlic, sliced
4 slices fresh ginger, minced fine
1 small hot red chili pepper
1 Tablespoon fermented red wine lees
1 Tablespoon dark soy sauce
1/2 teaspoon sugar
1 teaspoon chicken broth
1 Tablespoon Chinese rice wine
1 teaspoon sesame oil
1. Boil duck tongues in four cups of water for ten minutes. Remove, cool, and then remove bones and cartilage from each tongue.
2. Heat corn oil and fry duck tongues for two minutes, then drain and set aside, reserving one teaspoon corn oil.
3. Heat corn oil and stir-fry garlic and ginger for one minute, then add all the rest of the ingredients and half cup of boiling water. Add the duck tongues and simmer for twenty minutes, stirring during the last five minutes. The liquid should have evaporated and the sauce coated the tongues. If not, raise the heat and reduce the liquid to nil; then serve.