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Lynn's Duck Tongues Broad Beans

100 x Duck tongues
3/4 lb Broad beans or fava beans
1 x Green onion, sliced
2 slc Ginger
2 cup Clear soup broth, such as chicken broth
1/2 tsp Salt
1/8 tsp Pepper
1 tbl Sugar
2 tsp Wine
1 tbl Cornstarch solution
2 tbl Chicken fat (optional)

 Method :
1. Wash the duck tongues clean and scald them in boiling water; take them out, remove cartilages, cut the roots off and use only the tongues themselves.
2. If you bought fresh broad beans, skin them and boil them in boiling soup until just tender. Set aside
3. Mix broad beans, green onion, ginger, broth, a pinch of salt and pepper well in a bowl. Put the cleaned duck tongues into the broth and marinate the tongues for 25 - 30 minutes.
4. Remove the tongues and steam in a steamer for 40 minutes.
5. Place the soup in a pot, put the duck tongues in to boil for 5 minutes, add the beans to boil together, season them with salt, pepper, sugar, wine, stir in cornstarch solution in and pour boiled chicken fat over for serving.