Check it out. Today we’re going to make a dish that lingers on the tongue. The ingredient in this dish is ox tongue. The first time we did it, I asked my mother what to pay attention to, and my mother described it carefully and patiently. She says she first needs to boil the tongue in boiling water for five minutes to create the froth and smell of the tongue itself, then take it out and scrub the white fur off the surface of the tongue to prevent it from leaving a smell, and then cook it as she likes. According to my mother’s habit, before the hot water boiled it with spring onion ginger, cooking wine marinade well, and then into the pot cooked, finally out of the cold sauce evenly sliced, drizzled with my father’s favorite spicy sauce. I think my father would have been tempted to have a drink after tasting it.
How to make braised beef tongue
Put the fresh ox tongue into the boiling water to cook for 5 minutes, enough minutes with a slotted spoon out, put on the cutting board with a knife carefully scrape off the thick white moss on the ox tongue, remember to be scraped clean, otherwise it will leave a fishy smell. Rinse with pure water after scraping.
Wash and slice ginger and set it aside. Prepare dried chili, pepper, star anise, cinnamon, bay leaves, licorice and other aniseed, wash and set aside; put the washed ox tongue into a pot, add some light soy sauce, soy sauce, ginger slices, aniseed and some water, bring to a boil over high heat, turn down the heat and cook for 40 minutes.
Next，we need to fry some peanuts for topping. Wash the pot on the stove, grab a handful of dried peanuts into the pot, pour clean cooking oil, the best cooking oil is not over the peanuts, fry on a low heat. Be careful to often use a spatula to fry the peanuts in the middle, do not burn, control the heat. Fry peanuts until golden brown and crispy. Remove from heat and set aside. Boil the tongue in another pot until the chopsticks are easily inserted, then turn off the heat and let it soak in for a few hours so that the tongue is fully flavoured.
After two hours, remove the soaked ox tongue and place it on the cutting board. At this time, it is time for you to show your cooking skills, use your skilled knife work, and evenly cut a whole piece of ox tongue into thin slices. You pick up the kitchen knife as a meal operation, as skilled as selling oil winger oil, and then a piece of ox tongue neatly lying on the chopping board. You take out a beautiful Jingdezhen ceramic plate and place the ox tongue one piece at a time. The ox tongue is quiet at your disposal.
After you delicately place the plate, you begin to prepare the rest of the materials. You wash the coriander, chop and pound the garlic into garlic, scoop a spoonful of local red chili powder into the bowl with a spoon, pour fresh pressed rapeseed oil into the cold pot, start the pot of oil, when the rapeseed oil is red smoke, the smell can be filled with a shovel into the red chili powder, sizzling, to the chili powder to a surprise, unprepared to wash a hot oil bath, Authentic chili powder and rapeseed oil came to a waltz, emitting a unique chili powder fragrance, who can not smell confused ah! The best way to combine chopped coriander, homemade red pepper oil, stir-fried peanuts, vinegar and pepper in one serving is to drizzle the marinated ox tongue! Perfect taste, mom and dad saw the appearance straight praise. I am a Michelin chef!