Tide-style braised beef tongue: put beef tongue in cold water and bring it to a boil with strong fire. Pour off the water and clean the foam on the beef tongue. Peel off the white skin on the surface of beef tongue with a knife and wipe off the water with a paper towel. Heat a wok with medium heat, bring the oil to a boil, add beef tongue to fry until the surface is golden, and take out the pot. Add a bag of bittern, a large piece of ginger, a handful of onion, and a handful of coriander to the cold water, with soy sauce and soy sauce. 0? 5 hours. Experience: The dentist said that the tongue hides countless bacteria like a carpet and should be cleaned with a toothbrush from time to time; The surface of beef tongue is also dirty, so you should peel off the skin bit by bit with a knife, then scrape it clean and wash it. The soy sauce is added to the marinade for coloring, and the soy sauce is not salty. The marinade should be soaked in beef tongue, and it is best to add enough water at a time. Don't add too much salt, or even wait until the pot is ready. If you add enough salt at the beginning, it may be salty later. Some people say that the marinated meat should be put. Reheat it the next day to make it more delicious. I think the beef tongue soaked overnight is very fragrant, but it is very soft and has no chewing head. You can use a small amount of marinade, soy sauce, oyster sauce, salt, sugar, pepper and starch to thicken it and pour it on the sliced beef tongue. The marinated beef tongue can be eaten in salads and platters as cooked food, sandwiches or fried vegetables.