Prepare a pot of stewed pork tongue for hot summer(wei yan re de xia tian zhun bei yi guo hao lu lu shui zhu she )

Prepare a pot of stewed pork tongue for hot summer

Introduction:

"The meat of pig tongue is solid, without bone, fascia and ligament, and without fiber texture after cooking. No matter sauce, roast, stew, brine, smoked, taste is very unique, is not greasy delicacy. It is rich in protein, vitamin A, niacin, iron, selenium and other nutrients, has the effect of nourishing yin and moistening dryness. Many hotels will have brine platter, in fact, their own do is quite simple. The weather is getting hotter and hotter. Prepare a pot of bittern and make some bittern flavor from time to time. Reduce the frequency of cooking and make yourself sweat less. "

Production steps:

Step 1: wash the bought pig tongue with clean water.

Step 2: add the right amount of water into the pot, add the right amount of crushed ginger and scallion, bring the water to a boil, and then add the pig tongue.

Step 3: cook for about three minutes, remove and put into cold water to cool slightly, so as to avoid hot hands.

Step 4: easily scrape off the "clothes" with a plane, then cut the root of the pig tongue and clean it.

Step 5: wash the pig tongue.

Step 6: prepare all the spices.

Step 7: add appropriate amount of water into the pot, add all spices and seasonings, bring to a boil, reduce the heat, and slowly boil until the fragrance overflows. Then put the pig tongue into the pot.

Step 8: bring to a boil and simmer for 1 hour. After turning off the fire, keep on suffocating for half an hour to an hour.

Step 9: take out the slices and put them on a plate, then dip them in the sauce.

Materials required:

Pig tongue: 1

Ginger: moderate

Scallion white: moderate

Zanthoxylum bungeanum: right amount

Dry red pepper: appropriate amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Licorice: moderate

Fennel: right amount

Tsaokuo: moderate amount

Clove: right amount

Table salt: 2 teaspoons

Cooking wine: 1 tbsp

Soy sauce: 2 tbsp

Rock sugar: a little

Note: the heart of the poem phrase: 1: you can also first fried sugar, and then add water. When frying the sugar color, it is suitable to stir fry slowly with low heat, so that the sugar color will be slightly tender (otherwise the sugar color will have bitter taste), so as to make the brine sweet. And after adding the sugar color, you can also not add licorice. I don't want to trouble, I don't want to stir fry the sugar, I just add soy sauce. 2: Clove contains eugenol, which has a strong flavor. It should be added as appropriate. 3: Generally, the brine with sugar color is brownish red, which is called red brine. If you remove the sugar color, it becomes white bittern. If you add dry pepper to the brine, it turns into spicy brine. I added a little.

Production difficulty: ordinary

Technology: seasoning

Production time: several hours

Taste: spiced

Chinese PinYin : Wei Yan Re De Xia Tian Zhun Bei Yi Guo Hao Lu Lu Shui Zhu She