Double Pepper Cured Pork Tongue
by Lin Binger
Favorite
Difficulty
Easy
Time
5m
Serving
4
Today’s cured pork tongue is very easy to fry, because I cooked the pork tongue before letting it cool and froze it in the refrigerator. I want to eat it in advance and thaw it in the refrigerator, then slice it and fry it the next day, and the flavor of the meat itself It’s very good, and you don’t need to worry about condiments. You like spicy stir-fry with chili, mild-tasted vegetables or direct stir-fry are good choices.
