Ingredients
300 g duck tongues, 100 g fresh shredded kelp.
Seasonings
A little Sichuan peppercorn, sliced ginger, salt, sugar, Shaoxing wine, sesame oil, and vegetable oil, plus 500 g (about 1 lb) duck broth.
Preparation
1. Place a pot over heat, add water and bring to a boil, then blanch the shredded kelp briefly and remove.
2. Clean and prepare the duck tongues, then cook them in boiling water until done. Remove and let cool, then extract the cartilage from each tongue. Blanch them briefly in boiling water again, drain and rinse, then transfer to a bowl.
Steps
1. Bring duck broth, salt, sugar, and cooking wine to a boil in a pot, then pour over duck tongues in a bowl and steam for 5 minutes.
2. Heat oil in a wok over high heat, add Sichuan peppercorns and ginger slices and stir-fry until fragrant, then pour in the reserved duck tongue broth and bring to a boil, then remove and discard the Sichuan peppercorns and ginger slices.
3. Add the shredded kelp and cook until flavored, then remove the kelp and arrange it at the bottom of a soup bowl, drizzle with sesame oil.
4. Then neatly arrange the steamed duck tongues on top of the shredded kelp.
5. Bring the duck broth to a boil in the pot, then pour it into the bowl containing the duck tongues.