Bittern slip(lu shui kou tiao )

Bittern slip

Introduction:

"The meat of pig tongue is solid, boneless, fascia free, and has no fiber texture after ripening. Pig tongue is rich in protein, vitamin A, niacin, iron and selenium. Pig tongue has the function of nourishing yin and moistening dryness

Production steps:

Step 1: put the pig tongue into the boiling water and cook for 5 to 10 minutes.

Step 2: remove and wash.

Step 3: remove the white film on the pig tongue (easy to handle with a scalpel).

Step 4: after removing the white film, blanch it in boiling water for a few minutes and clean it again.

Step 5: heat the oil in the pan, add the pepper and saute until fragrant, then take out the pepper.

Step 6: add white sugar to stir fry the sugar color, then add the pig tongue to color.

Step 7: move the pig tongue to the side, add onion, ginger, garlic, star anise, cinnamon, Chinese prickly ash, medlar and dry red pepper into the oil, saute until fragrant, stir fry for a while with the pig tongue.

Step 8: add the right amount of boiling water, cover the pot and cook for half an hour, then collect the juice.

Step 9: slice and plate.

Materials required:

Pig tongue: one

Onion, ginger and garlic: a little

Wolfberry: a little

Dried red pepper: a little

Cinnamon: a bar

Star anise: 2

Pepper: a little

Salt: a small spoon

Sugar: 1 tablespoon

Cooking wine: 1 tablespoon

Chicken essence: a little

Note: the first time pig tongue into boiling water, one is to remove blood, two is convenient to remove white film. After scraping white film, blanching again can be more perfect cleaning. Pig tongue color is hot, so it is best to add boiling water to boil, cold water, pig tongue skin because of heat up cold contraction, cooked skin is not tender. Cool slightly after cooking, and then take out slices to avoid hot hands.

Production difficulty: ordinary

Process: brine

Production time: one day

Taste: garlic

Chinese PinYin : Lu Shui Kou Tiao