🟢材料：
鴨舌 300克
當歸 2克
枸杞子 5克
月桂葉 2片
八角 1粒
少許花椒
薑、蔥 適量
雞湯 250毫升
水 250毫升
花彫酒（紹興酒） 5湯匙
玫瑰露酒 1湯匙
生抽 1湯匙
冰糖 1小塊
鹽 適量
🟢做法：
1️⃣ 小火炒香花椒、八角、月桂葉，加入薑和蔥白、倒入雞湯和水，加入當歸和冰糖，小火煮沸5分鐘，加入枸杞子，關火，放涼備用。
2️⃣ 鴨舌汆水30秒，撕去舌苔白膜，洗淨。
3️⃣ 再燒一鍋水，加入薑、蔥、花彫酒和鴨舌，小火煮5分鐘。
4️⃣ 準備一盆冰水，將煮好的鴨舌放入浸泡5分鐘。撈出瀝乾水份。
5️⃣ 把醉汁料倒入鴨舌中，加入5湯匙花彫酒，1湯匙玫瑰露酒，1湯匙生抽和適量鹽，放入冰箱醃製8小時或過夜。
🟢 Ingredients:
Duck Tongue 300g
Chinese Angelica 2g
Wolfberries (Goji Berries) 5g
Bay Leaves 2 pieces
Star Anise 1 piece
A pinch of Sichuan Pepper
Ginger and Spring Onions, as needed
Chicken Broth 250ml
Water 250ml
Huadiao Wine (Shaoxing Wine) 5 tablespoons
Mei Kuei Lu Chiew (Chinese Rose Wine) 1 tablespoon
Light Soy Sauce 1 tablespoon
Rock Sugar 1 small piece
Salt, to taste
🟢 Cooking Directions:
1️⃣ Sauté Sichuan pepper, star anise, and bay leaves over low heat until fragrant. Add ginger and white part of spring onions. Pour in chicken broth and water. Add Chinese Angelica and rock sugar. Simmer on low heat for 5 minutes. Add wolfberries, turn off the heat, and let it cool. Set aside.
2️⃣ Blanch duck tongues in boiling water for 30 seconds. Peel off the white membrane, then wash thoroughly.
3️⃣ Boil another pot of water. Add ginger, spring onions, Shaoxing wine, and duck tongues. Simmer on low heat for 5 minutes.
4️⃣ Prepare a bowl of ice water. Place the boiled duck tongues in it and let them soak for 5 minutes. Remove and drain.
5️⃣ Pour the marinating sauce over the duck tongues. Add 5 tablespoons of Huadiao wine (Shaoxing Wine), 1 tablespoon of Mei Kuei Lu Chiew, 1 tablespoon of light soy sauce, and salt to taste. Marinate in the refrigerator for 8 hours or overnight.
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