Braised Pig Tongue
1.
Wash one of the pig’s tongues with clean water.
2.
Boil water in the pot until boiling. Add ginger slices for cooking wine. Put in the pork tongue, bring to a boil, turn to low heat and cook until 3 minutes cooked.
3.
Remove and wash. Scrape the white film on the white tongue with a knife.
4.
The halogen material is ready. You can mix it with halogen ingredients by yourself.
5.
This brine is left over from the last meal of marinated quail eggs. Add the brine that has just been dried. (You can mix the brine yourself. If you like, just follow the mix introduced in the ingredients. Add some water together.)
6.
Add the pork tongue to go to the brine. After the high heat is boiled, turn to low heat for 30 minutes. Soak it for 30 minutes and it will taste better. Wait to cool thoroughly and slice.
7.
Now make the dipping water, chopped chili, white sesame seeds, salt, and pepper to a bowl and set aside.
8.
Top with shredded ginger and shredded green onion.
9.
Put the vegetable oil and peanut oil in a pot to heat. The ratio of vegetable oil to peanut oil is 2:1. Burn until it smokes.
10.
Just pour it on.
11.
Put it on the plate and serve it.
Tips:
You don’t need to soak for 30 minutes. Just to make it more delicious, it is difficult to grasp the degree of maturity during the process of turning the marinade into a small fire, so you can use chopsticks to insert it. If it is easier to plug in, it is generally ok.
