杂菜鸭脷

用料：

鸭脷230克，红萝卜半只，西芹2条切小段，小青瓜1只，炒香芝麻1汤匙。

调味：

生抽21/2，麻油1汤匙。

煮鸭脷用料：

姜1片，葱1条，八角1粒，水适量。

做法：

1、鸭脷洗净，放入滚水中煮5分钟，取起洗净。

2、把煮鸭脷用料放入锅内煮滚，放下鸭脷煮腍，约煮25分钟，取起鸭脷，沥干水。

3红萝卜去皮洗净，切粗知，放入水滚水中，加入少许盐煮腍，红需10分钟，取起沥干水。

青瓜洗净，去瓤切粗条。

5、烧热平底镬或中式镬，下油2汤匙，放下西芹，青瓜炒数下，下水1汤匙，炒至西芹、青瓜熟，盛起，汁不要。

6、鸭脷、青瓜、西芹、红萝卜加调味拌匀，盛碟上，洒下芝麻。

DUCK TONGUES WITH ASSORTED VEGETABLES

Ingredients:

1/2 1b duck tongues; 1/2 carrot; 2 stalks celery, sectioned; 1 small cucumber; 1 tbsp browned sesame seeds

Seasoning:

2 1/2 tbsp light soy sauce; 1 tbsp sesame oil

Ingredients for cooking duck tongues:

1 slice ginger; 1 spring onion; 1 star anise; some water

Method:

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

2.Boil up ingredients for cooking duck tongues. Add in duck tongues. Cook for about 25 minutes unti tender. Drain well.

3.Peel, wash and cut carrot into thick strips. Parboil in boiling water until tender for 10 minutes with some salt. Drain well.

4.Wash and remove core and seeds of cucumber. Wash into thick strips.

5.Heat up 2 tbsp of oil in frying pan or wok. Add in celery and cucumber. Stir-fry for a while. Add in 1 tbsp of water. Fry until vegetables are cooked. Dish and discard excess juice.

6.Mix duck tongues, cucumber, celery and carrot with seasoning. Dish on plate. Sprinkle with sesame seeds.