Fresh Mushroom Duck Tongues and Feet

Name: Fresh Mushroom Duck Tongues and Feet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 50 g Duck tongues (washed, boiled in water until nearly done, tongue coating scraped off); 12 (175 g) Duck feet (washed, boiled in water until nearly done, bones removed, rinsed in clean water); 100 g Fresh mushrooms (stems removed, rinsed in salt water); 15 g Cooked ham (cut into thin slices 17 mm long and 10 mm wide); 15 g Cooked bamboo shoots (cut into thin slices 17 mm long and 10 mm wide); 25 g Shaoxing wine; 20 g (15 g for the salt water, 5 g for the bowl) Refined salt; 1.5 g MSG (monosodium glutamate); 100 g Clear broth; 10 g Cooked lard

A traditional auspicious dish from Pinghu, Zhejiang. Duck tongues and duck feet are steamed with fresh mushrooms, creating a red-and-white color contrast.

50 min

Easy

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Ingredients

Duck tongues (washed, boiled in water until nearly done, tongue coating scraped off) 50 g

Duck feet (washed, boiled in water until nearly done, bones removed, rinsed in clean water) 12 (175 g)

Fresh mushrooms (stems removed, rinsed in salt water) 100 g

Cooked ham (cut into thin slices 17 mm long and 10 mm wide) 15 g

Cooked bamboo shoots (cut into thin slices 17 mm long and 10 mm wide) 15 g

Shaoxing wine 25 g

Refined salt 20 g (15 g for the salt water, 5 g for the bowl)

MSG (monosodium glutamate) 1.5 g

Clear broth 100 g

Cooked lard 10 g

Instructions

Cooking tongues and feet

Wash the duck tongues and duck feet, boil them in water until nearly done, scrape off the tongue coating, remove the foot bones, and rinse thoroughly in clean water.

Preparing the accompaniments

Add 15 g of refined salt to clear water to make a brine. Trim the stems from the fresh mushrooms and rinse them in the brine. Cut both the cooked ham and cooked bamboo shoots into thin slices 17 mm long and 10 mm wide.

Arranging and steaming

Take a mold bowl and place the cooked ham slices on the bottom, then layer the duck tongues, duck feet, mushrooms, and bamboo shoot slices on top in that order. Ladle in the clear broth, add 5 g of refined salt, the Shaoxing wine, and the MSG. Steam over high heat for 15 minutes, then remove and invert the contents onto a deep dish. Drizzle with the cooked lard before serving.