Stir-Fried Fragrant Tongue Slices
Par-cook pork tongue in sour jujube seed broth until about three-quarters done, then braise until fully cooked. Toss the tongue with the reduced braising liquid and sesame oil, slice, and arrange on a plate.
Ingredients
Pork tongue (washed, cut into two sections)
500 g
Sour jujube seed (crushed, boiled twice in water, collecting 700 ml of medicinal liquid)
50 g
Ginger (washed and smashed)
10 g
Scallion (washed and smashed)
15 g
Sichuan peppercorn
3 g
Cooking wine
15 g
Braising sauce
450 g
Sesame oil
10 g
MSG
1 g
Salt
3 g
Rock sugar
25 g
Instructions
1
Prepare the medicinal liquid
Crush the sour jujube seed (raw or roasted), boil it in water twice, and collect 700 ml of the medicinal liquid.
2
Prepare the ingredients
Wash the pork tongue, cut it into two sections, and place it into the medicinal liquid. Wash and smash the ginger and scallion, then add them along with the Sichuan peppercorns to the pot to cook together with the pork tongue.
3
Parboil the pork tongue
Cook until the tongue is about seven-tenths done, skim off the foam, and remove the pork tongue to drain briefly.
4
Braise the tongue
Pour the braising sauce into a pot, bring it to a boil over medium heat, then add the pork tongue and braise until fully cooked through. Remove and set aside.
5
Reduce the sauce and plate
Take an appropriate amount of the braising sauce and pour it into a pan. Add the rock sugar, MSG, and salt, and reduce over medium heat into a thick glaze. Stir in the cooking wine, then brush the glaze evenly over the pork tongue. Brush with sesame oil, slice, and arrange on a serving plate.
