1. The method of processing beef tongue is to fully rinse the beef tongue with clean water. It is best to use a knife to scrape off the mucus on the surface of the beef tongue, then blanch it in boiling water and cook until the beef tongue is cooked. It turns gray-white, and the tip of the tongue is slightly raised. Remove the blood foam, take it out and put it into cold water to brew. Then use a knife to scrape off the gray-white tongue coating on the surface of the beef tongue again. Use force to clean the skin on the surface of the beef tongue. It will be good. It can reduce the fishy smell of beef tongue and it can be cooked and eaten.

2. Take out the beef tongue and defrost it in advance

3. Cut the green and red peppers into two pieces, and then cut them into sections; cut the green garlic into sections, slice the garlic, shred the ginger, and break the red peppers. Cut in half

4. Heat the wok until it is warm, pour in the chopped peppers, stir-fry until fragrant and serve out

5. Pour oil into the wok and heat it up. First add Sichuan peppercorns and fry until fragrant, then add dried chilies

6. Add ginger, garlic and green garlic and saute until fragrant

7. Add thawed beef tongue and a little light soy sauce. Stir fry evenly.