Ingredients:

1 1b duck tongues; 2/3 1b straw mushrooms; 2 slices ginger; 2 spring onions; 1 star anise; 1/4 tangerine peel, soak until softened , then rinse well

Seasoning:

1 tbsp oyster sauce; 1 tsp dark soy sauce;

1 tsp light soy sauce; 1/2 tsp sugar; 1/3 tsp salt; dash of sesame oil and pepper; 3/4 cup superior stock/water

Thickening:

2/3 tsp mung bean flour; 2 tbsp water

Method:

1.Wash and parboil duck tongues in boiling water for 5 minutes. Rinse and drain well.

2.Boil up some water with 1 slice of ginger, 1 spring onion, tangerine peel and star anise. Bring to boil . Add in duck tongues and cook for about 25 minutes until tender. Take out duck tongues and tangerine peel. Shred tangerine peel.

3.Wash and cut large straw mushrooms into halves. Make a cross cut on the stalks of small ones.

4.Boil up some water with ginger and spring onions. Add in straw mushrooms and cook for 4 minutes. Drain and soak in cold water. Wipe well. If canned straw mushroom is used, rinse, wipe and cut into halves.

5.Heat up 2 tbsp of oil in frying pan or wok. Saute straw mushrooms over high heat. Add duck tongues and tangerine peel. Sizzle 1 tsp of wine. Add seasoning and bring to boil. Simmer over low heat for 7 minutes. Pour in thickening. Dish up.