Parrot's Tongue
A cold appetizer shaped like a "red-beaked green parrot," made by tossing spinach with red roots and pork liver (or pork tongue).
Ingredients
Tender spinach (keep the red tender roots, blanch and rinse with cold water)
As needed
Fresh pork liver (sliced, or use sauced pork liver or sauced pig tongue, sliced)
As needed
Salt
As needed
Minced ginger
As needed
Minced garlic
As needed
Sesame oil
As needed
MSG (mentioned in the instructions but not listed in the ingredients)
As needed
Instructions
1
Prepare the spinach
Wash the spinach, keeping the red tender roots. Blanch briefly in boiling water, then immediately rinse in cold water and drain well. If the spinach is too long, cut into 3-4 inch lengths.
2
Prepare the pork liver
If using sauced pork liver or sauced pig tongue, slice thinly and set aside. Fresh pork liver should be processed and then sliced (Note: based on context, fresh pork liver also needs to be sliced).
3
Season and mix
Sprinkle the spinach and pork liver slices separately with salt, minced ginger, minced garlic, and MSG, then mix well.
4
Plating
When plating, use green vegetable leaves to line the bottom. Arrange the spinach with the red-rooted ends facing outward in a circle around the dish... (original text truncated)
