Braised Crucian Carp Tongue

Name: Braised Crucian Carp Tongue
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 300 g crucian carp tongue (scalded in water after washing, cartilage removed after taking out); 0.5 eviscerated chicken (sliced into thin pieces); 600 g pork; more than 10 slices thin ham slices; 10 slices thin shiitake mushroom slices; more than 10 slices thin bamboo shoot slices; 75 g Shaoxing wine; 1 whole scallion; 1 slice ginger; 12.5 g water chestnut flour (for thickening); a pinch fine salt

A tender, fragrant Huaiyang-style dish of crucian carp tongues simmered in chicken broth.

1h 0m

Easy

0 favorites

Ingredients

crucian carp tongue (scalded in water after washing, cartilage removed after taking out) 300 g

eviscerated chicken (sliced into thin pieces) 0.5

pork 600 g

thin ham slices more than 10 slices

thin shiitake mushroom slices 10 slices

thin bamboo shoot slices more than 10 slices

Shaoxing wine 75 g

whole scallion 1

ginger 1 slice

water chestnut flour (for thickening) 12.5 g

fine salt a pinch

Instructions

Initial Preparation

Wash the crucian carp tongues, scald them in water, remove the cartilage after taking them out, and set aside on a plate; slice the eviscerated chicken into thin pieces, and wash the pork together.

Simmer Rich Soup

Heat a lard pot, add the chicken and pork to the pot, add scallion and ginger, simmer to make a small bowl of rich soup. After simmering, discard the chicken, pork, scallion and ginger. Skim the soup to remove impurities at the same time.

Braise and Thicken

Add the fish tongues, then add ham slices, shiitake slices, bamboo shoot slices, salt and Shaoxing wine, braise together for about 10 minutes, mix the water chestnut flour and add to the pot to make a thin starch glaze, then serve.