Garlic

sesame oil

black pepper

sesame

The practice of garlic and beef tongue?

Remove excess oil and meridians from the whole ox tongue. It is strongly recommended to use scissors, which is more flexible than using a knife. This process requires great patience, and whoever does it knows!

After processing, you don't have to eat it all at once, you can cut it into several parts and put it in quick freezing. The tongue coating is still there at this time. Need further processing in the later stage.

Treat the tongue coating part. Add the quick-frozen beef tongue and take it out. When the surface is slightly softened, cut off the tongue coating with a knife.

When the beef tongue is frozen hard, slice it.

Spread garlic paste and sesame oil evenly on each beef tongue, seal it with plastic wrap, and marinate it in the refrigerator. I left it for about four hours.

You can also add some salt when pickling, or sprinkle with black pepper salt when eating.

Hot pot, evenly spread a thin layer of oil on the bottom of the pot, and fry the beef tongue until cooked. If you can't grasp the time of frying, it is recommended to clean the garlic before frying the beef tongue, because it will have a bitter taste when it is burnt.

Dish, sprinkle with pepper, salt and sesame.