Laolu Zhaocai

Name: Laolu Zhaocai
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pig tongue; 400ml Old marinade; 10g Red dried chili; 20ml Soy sauce; 10ml Cooking Wine

by dian_dian1980

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Lucky is actually a pig's tongue! And Lu Zhaocai was the top grade of Nanchang's hospitality in the 1980s and 1990s! Nanchang's Huangshanghuang and other stewed dishes are located in every corner of Nanchang's urban and rural areas. But now that food is not safe, it’s still economical and affordable to do it yourself! "

Ingredients

Laolu Zhaocai

1. Prepare the old marinade and pork tongue.

2. Put an appropriate amount of water in the pot and heat it to about 40 degrees.

3. Put in the washed pig tongue.

4. When the pig's tongue has all changed its color, take it out and set aside.

5. Put the old brine into a boil.

6. Add dried red pepper and appropriate amount of soy sauce and cooking wine.

7. Put the pig's tongue in the old brine, boil the water and turn off the heat.

8. Turn the pork tongue over after 30 minutes and let it marinate for another 30 minutes to turn off the heat.

Tips:
Little nagging:

1. The old marinade is the marinade that has been used repeatedly. The more marinated things, the more mellow the marinade will be.

2. Pay close attention to the saltiness of the marinade. If the taste is already very weak, add salt, soy sauce, star anise, cinnamon and other spices in an appropriate amount.

3. When storing the marinade, be sure to filter out the impurities, and then put it in the fresh-keeping box and put it in the refrigerator to freeze.