Boiled Pork Tongue
Overview
Pork tongue, the meat is firm, boneless, and has no fibrous texture when cooked. It can be used for sauce, roasting and stewing. Chongqing people prefer spicy food and boil it in water before eating. On the tip of the tongue, the fragrance is endless and the taste is hard to run out of. Add more spring dew and absorb the rainbow.
Tags
Ingredients
Steps
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Ingredients to prepare: 1 pork tongue
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Ingredients to prepare: One Yunnan cantaloupe
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Prepare ingredients: appropriate amount of fungus
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Appropriate amount of cauliflower
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Preparation of ingredients: appropriate amount of homemade base
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Ingredients to prepare: dried chili pepper, appropriate amount of Sichuan peppercorns
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Appropriate amount of garlic and ginger
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Sugar, salt to taste
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Appropriate amount of green onions
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Appropriate amount of bean paste
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Pork tongue cut into thin slices
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Yunnan cantaloupe slices
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Broil cauliflower into small pieces
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Dice ginger and garlic
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Cauliflower + fungus + Yunnan cantaloupe, boil in water for 2 minutes, remove and drain
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Plate and base
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Boil the pork tongue in water for 10 seconds, remove and set aside
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Pour water into a cold pot, heat it, add homemade base ingredients and bean paste, stir evenly
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Pour into the tip of your tongue,
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Add appropriate amount of salt + sugar to taste, and simmer until boiling
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Remove from the pan and serve on a plate, sprinkle with chopped green onion
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Pour cold oil into the pot and pour in the peppercorns. Heat to 40% oil temperature
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Pour in the peppercorns. Heat to 40% oil temperature
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Drizzle with hot oil
