Braised Pork Tongue and Tail
A richly aromatic, crisp, and flavorful Sichuan dish.
Ingredients
Pork tongue (blanched, scrape off coarse skin, wash and cut into strips)
250g
Pork tail (scrub clean, chop into segments, blanch in boiling water)
250g
Winter bamboo shoots (remove shell and inner skin, cut into comb-back shapes)
250g
Rock sugar (yellow)
25g
Cooking wine
25g
Sesame oil
13g
Scallion (cut into segments)
13g
Ginger (sliced)
8g
Salt
8g
MSG
3g
Instructions
1
Step 1
First, blanch the pork tongue and scrape off the coarse skin, wash and cut into strips. Scrub the pork tail clean and chop into segments, then blanch in boiling water. Slice the ginger and cut the scallion into segments. Remove the shell and inner skin of the winter bamboo shoots and cut into comb-back shapes.
2
Step 2
Heat a wok and add a small amount of sesame oil. Add the rock sugar and stir-fry until it turns purple-black. Then add broth, salt, scallion, ginger, cooking wine, pork tongue, pork tail, and winter bamboo shoots. Once boiling, skim off the foam and transfer to a clay pot, cover with the lid. First cook over high heat; once colored, switch to low heat and stew until tender. Remove the scallion and ginger, reduce the sauce until thickened, add MSG, and it is ready.
