用料：
鸭脷450克，草菇300克，姜2片，葱2条，八角1粒，陈皮1/4个（浸软洗净）
调味：
蚝油1汤匙，老抽1茶匙，生抽1茶匙，糖半茶匙，盐1/3茶匙，麻油、胡椒粉少许，上汤或水3/4杯。
芡：
生粉2/3茶匙，水2汤匙。
做法：
1、鸭脷洗净，放入滚水中煮5分钟，取出洗净。
2、在锅内放入适量之水、姜1片、葱1条、陈皮、八角煮滚，下鸭脷煮腍，约煮25分钟，取起鸭脷及陈皮。陈皮切丝。
3、草菇洗净，大粒折切开边，小粒的在菇脚鎅一十字。
4、把姜葱及适量之水煮滚，放下草菇煮4分钟，捞起用清水浸冷，取起抹干水。如用罐装的草菇，开罐后洗一洗，抹干水便可。
5、烧热平底镬或中式镬，下油2汤匙，放下草菇大火爆透，下鸭脷、陈皮，灒酒1茶匙，加入调味煮滚，慢火炆约7分钟，埋芡上碟。

FRIED DUCK TONGUES WITH TANGERINE PEEL
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.