Prepare A Pot of Good Brine for The Hot Summer-brine Pork Tongue

Name: Prepare A Pot of Good Brine for The Hot Summer-brine Pork Tongue
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork tongue; Some ginger; Some very light blue; Some pepper; Some Dried red pepper; Some star anise; Some Cinnamon; Some Bay leaf; Some Licorice; Some Fennel; Some Tsaoko; Some clove; 2 teaspoons salt; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; a little crystal sugar

by Poetic heart

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The pork tongue has firm meat, no bones, no fascia, no ligaments, and no fibrous texture after being cooked. Regardless of sauce, braised, braised, braised, smoked, the taste is very unique and it is a delicious delicacy that is extremely non-greasy. It is rich in protein, vitamin A, niacin, iron, selenium and other nutrients, and has the effect of nourishing yin and moisturizing dryness.
Many hotels will have it in the brine platter. In fact, it is quite simple to make it yourself. The weather is getting hotter, prepare a pot of good stew, make some stew often, reduce the frequency of cooking, and let yourself sweat less. "

Prepare A Pot of Good Brine for The Hot Summer-brine Pork Tongue

1. Wash the pork tongue with clean water first.

Prepare A Pot of Good Brine for The Hot Summer-brine Pork Tongue recipe

2. Add appropriate amount of water to the pot, add appropriate amount of crushed ginger and scallion, bring the water to a boil, add the pork tongue.

3. Cook for about three minutes, remove and put in cold water to cool slightly to avoid burning your hands.

4. Use a plane to easily scrape off the "clothes" on it, then cut the root of the pig's tongue and clean it.

5. Cleaned pork tongue.

6. Get all the spices ready.

7. Add appropriate amount of water to the pot, add all the spices and seasonings, and bring to a boil. Change the heat to a low heat and simmer. Slowly boil until the aroma is overflowing and add the pork tongue.

8. Bring to a boil, turn to medium and low heat and simmer for 1 hour. After turning off the fire, continue to be stuffy for half an hour to an hour.

9. Take out the slices and put them on a plate, and serve with the sauce.

Tips:
Poetry heart phrase:

1: You can also fry the sugar color first, and then add water. When frying the sugar color, it is suitable to use a low heat to sauté slowly, so that the sugar color will be slightly tender (otherwise the frying sugar color will have a bitter taste), so that the brine will have a sweet taste. And after adding sugar color, you can also omit licorice. I didn't want to bother and didn't fry the sugar color, so I added soy sauce directly.

2: Clove contains eugenol, which has a strong flavor, so add it as appropriate when using it.

3: Generally, the brine added with sugar color is brownish red and is called red brine. If the sugar color is removed, it becomes a white bittern. If you add dried chilies to the brine, it becomes a spicy brine, and mine adds a little bit.