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麻辣鴨舌 Sichuan-style Duck Tongues

麻辣鴨舌 Sichuan-style Duck Tongues


Some people may find the idea of eating tongues extremely difficult to comprehend. But thinking beyond that, I am confident to say that this dish will turn into one of your favourite snacks for drinking.


材料 Ingredients:

  • 鴨舌 Duck Tongues | 400 克 g

  • 花椒 Sichuan Pepper | 2 湯匙 tbsp

  • 八角 Star Anise | 2 顆 pcs

  • 乾蔥 Shallot | 2 顆 pcs

  • 蒜頭 Garlic | 2 瓣 cloves

  • 辣椒 Hot Chilli | 2 隻 pcs

  • 花雕/ 氈酒 Cooking Wine | 4 湯匙 tbsp

  • 砂糖 Sugar | 1 茶匙 tsp

  • 老抽 Dark Soy Sauce | 1 湯匙 tbsp

  • 生抽 Light Soy Sauce | 2 湯匙 tbsp

  • 蠔油 Oyster Sauce | 1 湯匙 tbsp

  • 水 Water | 200 毫升 ml


做法 Directions:

  1. 先把鴨舌汆水。之後撈起放至冰水裏降溫,溺水備用。

  2. 先加入少量菜油到鍋中,以中火爆香八角和花椒約2分鐘。之後把乾蔥、蒜頭和辣椒加到鍋裏,以中大火爆香。再加回鴨舌,炒至表面金黃色為止。

  3. 灒入少量花鵰(我加入了一點Gin),立即放上蓋只,把酒香的入鴨舌來。

  4. 約30秒後,加入生抽、老抽、蠔油、砂糖和水,煮滾後轉小火。再煮約20分鐘便完成!(放至翌日享用更入味!)

  1. Blanch the duck tongues. Soak them in ice bath, then drain well.

  2. Pour some oil into a frying pan, heat up the star anise and Sichuan pepper for a few minute to bring out the flavours. Then add the shallots, garlics and chilli, cook them over heat for a minute. Put the tongues into the pan, and brown them well.

  3. Deglaze with some cooking wine (I used Gin, I mean, why not?). Cover the lid, and cook for 30 seconds or so.

  4. Add the light and dark soy sauce, oyster sauce, sugar and water. Bring it to a boil and simmer for 15-20 minutes. Your duck tongues are ready to serve. (Eat it the day after cooking would be even tastier!)

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