【麻辣鴨舌 Sichuan-style Duck Tongues】
未必每個人也喜歡「脷搭脷」，但如果你享受這種親密接觸，我相信這道麻辣鴨舌也會成為你最愛的下酒菜之一～
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：
先把鴨舌汆水。之後撈起放至冰水裏降溫，溺水備用。
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。
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。
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！）
Blanch the duck tongues. Soak them in ice bath, then drain well.
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.
Deglaze with some cooking wine (I used Gin, I mean, why not?). Cover the lid, and cook for 30 seconds or so.
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!)