1. Wash the pork tongue in a pot under cold water and blanch it in water (you can add two spoons of cooking wine and a few slices of ginger into the pot to remove the fishy)
2. Rinse the blanched pig tongue with cold water
3. Put two bowls of water + 75 grams of Lee Kum Kee's five-spice brine + two spoons of light soy sauce + one spoon of dark soy sauce + half a spoon of sugar + three spoons of cooking wine + a green onion + a few slices of ginger ---- mix into brine and boil
4. After boiling, put the pork tongue in and cook for 35 minutes on medium-low heat
5. Remember to scoop off the floating particles on the surface from time to time in the middle, leaving only a little juice in the end
6. Pour into the lunch box
7. Any container that can be covered is OK
8. In order to be more delicious, put it in the refrigerator overnight
9. Cut into thin slices the next day
10. Five scents, delicious and not fishy
