Red-Braised Bull Penis
A nourishing delicacy with a deep mahogany hue, tender texture, and mellow, richly flavored finish.
Ingredients
bull penis (washed, outer skin and urethra removed, cut into segments)
1 kg
cooked lard
75 g
Sichuan pepper oil
25 g
soy sauce
15 g
MSG
5 g
white sugar
5 g
salt
6 g
cooking wine
15 g
wet starch (missing unit)
40
Sichuan peppercorns
a pinch
caramel color
a pinch
scallion segments (used in parts)
50 g
scallion segments (used in parts)
50 g
garlic cloves
20 g
ginger chunks (used in parts)
25 g
ginger chunks (used in parts)
25 g
chicken broth
500 g
water (for boiling bull penis)
2.5 kg
Instructions
1
Step 1
First wash the bull penis, slit open the outer skin and blanch with boiling water, then peel off the outer skin, wash clean and place into a pot. Add 2.5 kg of water to the pot along with 50 g scallions, 25 g ginger, and Sichuan peppercorns, and cook until the bull penis becomes tender. Remove, split lengthwise into halves, take out the urethra, and cut into 4–5 cm long segments.
2
Step 2
Set a wok over high heat, heat the cooked lard, add 50 g scallions, 25 g ginger, and the garlic cloves, and stir-fry until fragrant. Add the cooking wine and soy sauce, then add the chicken broth, white sugar, MSG, and salt, and adjust the soup to a glossy reddish color using caramel color. Place the bull penis into the soup and simmer over low heat until the liquid reduces and thickens. Pick out the scallions and ginger, thicken the sauce with wet starch to a glossy flowing consistency, and finish by drizzling with Sichuan pepper oil.
