Braised Pork Tongue

Braised Pork Tongue

1. Wash pork tongue and pork and set aside.

2. Wash 4 eggs and set aside.

3. Pork tongue, pork and eggs are boiled together to remove the blood.

4. Take out the tongue of the pig and scrape off the albuginea on the surface.

5. The pork tongue and pork are washed to remove the blood, and the eggs are peeled.

6. A bag of Chaoshan Lao Lao, there is a bag of Lao Lao Bao ingredients (containing: cinnamon, star anise, ginger, clove, cumin, licorice, grass fruit in total 10 grams) and a bag of Lao Lao Gao ingredients (including: salt, MSG) , Water, modified starch, taste nucleotide disodium, meat extract, edible spices total 6 grams).

7. Add Chaoshan Lao Bao, garlic, sliced ginger, and coriander to a half pot of water and bring to a boil.

8. After simmering the flavor, remove the foam and coriander, turn to a simmer, add appropriate amount of salt, light soy sauce, and boil until the spices are flavored.

9. Add pork, pork tongue and eggs and bring to a boil.

10. After boiling, add the old brine paste.

11. Turn to low heat and cook for a delicious taste.

12. Boil for 2 hours, then turn off the heat, cool overnight and bring it to a boil the next day. (The marinade can be collected and put in the refrigerator to freeze, and you can marinate other things next time.)

Tips:

Chaoshan old brine ingredients:

Ingredients for Lao Bao Bao (contains: cinnamon, star anise, ginger, clove, fennel, licorice, grass fruit in total 10 grams)

Ingredients for the old brine paste (contains: salt, monosodium glutamate, water, modified starch, taste nucleotide disodium, meat extract, edible spices total 6 grams).