1. Wash the pig tongue first
2. Pot under cold water, pick it up after enough water
3. Remove all the tongue coating (it’s very convenient to use a peeling knife like potato chips)
4. Prepare the seasoning
5. Pour clean water into the pot, add seasoning and pork tongue, cover with high heat and turn to medium-low heat.
6. Cook until it can be easily inserted with chopsticks
7. Prepare gravy
8. Pick up the cold slices and put them in a bowl, pour in the lees and marinate for 2 hours.
Tips:1. Don't cook the pork tongue so thoroughly that it tastes bad.
2. The bitter bite is salty, it is easy to taste after slicing, so it should be picked up after 2 hours of marinating
3. It tastes better if it can be stored in the refrigerator in summer.
4. Be sure to remove the tongue coating after the water is soaked.
