Saliva Pork Mouth Strips Mixed with Green Bamboo Shoots

Name: Saliva Pork Mouth Strips Mixed with Green Bamboo Shoots
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Pork tongue; 200g lettuce; 40g Laoganma tempeh; 20g Minced Ginger and Garlic; 3ml Pepper oil; 2g salt; 20ml Soy sauce; 20g Chives

by Lin Binger

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Confectionery, a must-eat banquet dish during the Chinese New Year. This is the tradition of our hometown. Even after leaving home for so many years, this custom has not changed. At this time of year, the wax goods in our hometown are just smoked, and my dad always sends me some new wax goods before the Chinese New Year. This season’s cured meat is the most delicious, fragrant and tender. This time it’s not cured meat, but cured pork tongue, also called pig mouth strips. This is one of my favorite ingredients in cured meats. After the stuff is cooked, it tastes great whether it is cold or hot

Ingredients

Saliva Pork Mouth Strips Mixed with Green Bamboo Shoots

1. Wash the cured pork tongue and cook it for later use

Saliva Pork Mouth Strips Mixed with Green Bamboo Shoots recipe

2. Peel and shred lettuce, add salt to remove moisture

3. Take a bowl and add minced ginger and garlic

4. Add light soy sauce and Laoganma tempeh

5. Pour a little pepper oil

6. Let the cooked pork tongue cool

7. slice

8. Lettuce shreds squeeze the excess water and put it on the plate

9. Place the cut pork tongue on the lettuce

10. Pour the mixed juice onto the tongue

Tips:
1. There is salt in the cured pork tongue and Laoganma tempeh, all the whole dish does not need additional salt

2. The lettuce tastes better after adding salt in advance to remove the moisture

3. Mix well when you eat