Braised Beef Tongue Noodle Soup
1.
One beef tongue with a thick layer of tongue coating, which needs to be removed before it can be marinated for consumption
2.
Blanch the beef tongue in boiling water for 3-5 minutes;
3.
Cut off the tongue coating with a sharp knife;
4.
Cut into slices about 3 mm thick;
5.
Put the beef tongue slices into a pot of cold water;
6.
After boiling over medium heat, skim the foam;
7.
The marinade is ready, not limited to these, and can be adjusted according to taste: shallots, garlic, ginger slices, star anise, grass fruit, angelica dahurica, etc.;
8.
After the scum is skimmed, put the seasoning in step 7 into the soup, then pour some soy sauce, light soy sauce, and salt;
9.
Cover and stew until the beef tongue is soft and rotten, and the soup is thick and delicious;
10.
Cook the noodles in another pot, transfer them into a bowl, and scoop appropriate amount of beef tongue slices and soup.
Tips:
1. The thick tongue coating on the outside of beef tongue slices needs to be peeled off before eating. You can also buy peeled beef tongue and beef tongue slices; there are two ways to remove the tongue coating, one is boiling water and peeling as mentioned in the article, one The seeds are peeled after being frozen.
2. Using a pressure cooker to marinate can greatly shorten the time;
3. There is no limit to the type of noodles, hand-rolled or machine-pressed.
