Braised Beef Tongue Noodle Soup

Name: Braised Beef Tongue Noodle Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Beef tongue; Some Vermicelli; 4s Shallots; 1 piece star anise; 1 head garlic; 1 piece ginger; 4 pcs Tsaoko; 4 slices Angelica dahurica; Some salt; Some Soy sauce

by meggy dancing apple

4.7 (1)

Favorite

48

Difficulty

Easy

Time

1h

Serving

3

Beef tongue is very suitable for shabu-shabu. It only needs to change color. The taste is crisp and tender. If it is cooked for a long time, it will take a long time to soften. So, today’s pot of braised beef tongue is made in a micro-pressure pot. Because the braised beef tongue came from the beginning, the sauce has a strong aroma and there is a lot of soup. The noodle topping is really super!

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.