Today’s raw material-beef tongue. When I made it for the first time, I asked my mother what she should pay attention to-first cook it in boiling water for five minutes, then take it out to clean the white moss on the surface, and then you can cook it at will. I followed the mother’s usual practice, marinated it and sliced it in a cold dressing, and used the spicy flavor my father liked. I guess my father would be happy to have a drink when he saw it.
How to make braised beef tongue
Put the beef tongue into boiling water and cook for five minutes; after taking it out, use a knife to scrape off the thick white moss on the beef tongue, and then wash it off
Prepare ginger slices, dried chili, pepper, star anise, cinnamon, bay leaves, licorice and other aniseed materials, rinse them and set aside; put the washed beef tongue in a pot, add appropriate amount of light soy sauce, soy sauce, ginger slices, aniseed and a proper amount of water, boil on high heat, turn to low heat, and boil for 40 minutes
Be careful to turn the peanuts frequently in the middle until the chopsticks are inserted more easily and then turn off the heat and let it soak in it for a few hours; slowly deep fry the peanuts on a low fire and peel them for later use
Take out the soaked beef tongue and slice it into thin slices. Prepare the coriander section and other ingredients; add minced garlic, coriander, homemade red pepper oil, fried peanuts, vinegar and pepper to the marinated beef tongue, and stir. Just even mix well.
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