Spicy Sichuan Pig Tongue

Name: Spicy Sichuan Pig Tongue
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Chinese
Ingredients: Pig tongue (blanch in boiling water for 2 minutes, remove and place in warm water to scrape off the tongue coating, remove the tongue bone root, wash and slice), to taste; Sichuan peppercorns (chopped and set aside), to taste; Garlic (chopped and set aside), to taste; Scallions (chopped and set aside), to taste; Dried chili peppers (washed and cut into segments), to taste; 30 g Cooking oil; 1 tsp Sesame oil; 3 tbsp Soy sauce; 1 tsp Fine salt; 2 tsp MSG

Blanch and scrape the pork tongue, then stir-fry over high heat for a fragrant, spicy, crisp, and tender finish.

28 min

Easy

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Ingredients

Pig tongue (blanch in boiling water for 2 minutes, remove and place in warm water to scrape off the tongue coating, remove the tongue bone root, wash and slice) to taste

Sichuan peppercorns (chopped and set aside) to taste

Garlic (chopped and set aside) to taste

Scallions (chopped and set aside) to taste

Dried chili peppers (washed and cut into segments) to taste

Cooking oil 30 g

Sesame oil 1 tsp

Soy sauce 3 tbsp

Fine salt 1 tsp

MSG 2 tsp

Instructions

Prep ingredients

Chop the Sichuan peppercorns, garlic, and scallions and set aside; wash the dried chili peppers and cut into segments.

Prep the pig tongue

Blanch the pig tongue in boiling water for 2 minutes, remove and place in warm water to scrape off the coating, remove the tongue bone root, wash, and slice.

Stir-fry

Heat oil in the pan until hot, bloom the Sichuan peppercorns, garlic, scallions, and chili segments until fragrant, add the sliced pig tongue, salt, and soy sauce, stir-fry until aromatic, then add the MSG and sesame oil. Serve.