Braised tendon tail tongue(sheng shao jin wei she )

The method of burning tendon tail tongue is as follows

Raw materials for making the tail tongue of raw roasted tendon:

Pig tongue 100g, pig tail 100g, pig tendon 100g, vegetable heart 50g, pig oil 50g, ginger 10g, scallion 10g, cooking wine 10g, rock sugar 15g, soy sauce 10g, salt 2G, good soup 300g.

The procedure of making the tail tongue of raw roasted tendon is as follows:

Scrape and wash the pig's tail, cut it into 3cm long pieces, put the pig's tongue into the boiling water and cook for 10 minutes. Take it out for a shower, scrape off the thick skin on the tongue and change it into a piece about 5cm long, 2cm wide and 0.5cm thick. Wash the tendons and cut them into 5cm long pieces. Jiang paisong, onion knot. Put the frying pan on the high heat, heat the pig oil, stir fry the tongue, tail, tendons, ginger and scallion, wait for the water to dry, add wine, rock sugar, soy sauce, salt and good soup, boil, skim the foam, pour into the pot and simmer the cake with low heat. Blanch the vegetable heart, put it on the bottom of the plate (or set it on the edge of the plate), remove the onion and ginger from the pot, scoop it up and put it on the plate.

The characteristics of the tail tongue are as follows

It is golden in color, soft and delicious.

Braised tendon tail tongue

It belongs to Sichuan cuisine. The main ingredients are raw and roasted tendon tail tongue, pig tongue, pig tail and pig hoof tendon. The color is golden, soft and glutinous, delicious, and delicious.

The production method is generally as follows: scrape and wash the pig tail, cut it into 3cm long sections, put the pig tongue into the boiling water pot and cook for 10 minutes. Take it out for a shower, scrape off the thick skin on the tongue and grow it about 5cm. A piece 2 cm wide and 0.5 cm thick. Wash the tendons and cut them into 5cm long pieces. Jiang paisong, onion knot. Put the frying pan on a high heat, heat the pig oil, stir fry the tongue, tail, tendons, ginger and scallion, wait for the water to dry, add wine, rock sugar, soy sauce, salt and good soup, boil, skim the foam, pour into the pot and simmer over low heat. When the cabbage is cooked, put it on the bottom of the dish (or set it on the edge of the dish), remove the green onion and ginger from the jar, scoop them up and put them on the dish.

Raw materials

Pig tongue 100g, pig tail 100g, pig tendon 100g. Vegetable heart 50 grams. Pig oil 50 g, ginger 10 g, onion 10 g, cooking wine 10 g, rock sugar 15 g, soy sauce 10 g, salt 2 g, good soup 300 G.

Production process

Scrape and wash the pig's tail, cut it into 3cm long pieces, put the pig's tongue into the boiling water and cook for 10 minutes. Take it out for a shower, scrape off the thick skin on the tongue and grow it about 5cm. A piece 2 cm wide and 0.5 cm thick. Wash the tendons and cut them into 5cm long pieces. Jiang paisong, onion knot. Put the frying pan on a high heat, heat the pig oil, stir fry the tongue, tail, tendons, ginger and scallion, wait for the water to dry, add wine, rock sugar, soy sauce, salt and good soup, boil, skim the foam, pour into the pot and simmer over low heat. When the cabbage is cooked, put it on the bottom of the dish (or set it on the edge of the dish), remove the green onion and ginger from the jar, scoop them up and put them on the dish.

Taste characteristics

It is golden in color, soft and delicious.

Core tips

This paper introduces in detail the making method and category of the tongue, the main and auxiliary materials, various raw materials, cooking methods, recipe nutrition, the method of making the tongue and various nutrients.

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Chinese PinYin : Sheng Shao Jin Wei She