Muzzle; pig tongue. The meat is firm, boneless, without fascia or ligaments, and has no fibrous texture when cooked. The tongue is rich in protein, vitamin A, niacin, iron, selenium and other nutrients, and has the effect of nourishing yin and moisturizing dryness. Salted pork tongue has a unique flavor and is a delicious dish to go with drinks. Since pig tongue contains high cholesterol, people with high cholesterol should not eat pig tongue. Main ingredients
Pork tongue
2 auxiliary ingredients
An appropriate amount of pepper
An appropriate amount of salt
An appropriate amount of Erguotou
p>An appropriate amount of green onions
An appropriate amount of ginger
An appropriate amount of cooking wine How to make salty noodles
1
Scrape the pig tongue to remove impurities , no need to wash,
2
Saute the salt and pepper until fragrant, turn off the heat,
3
Sprinkle some strong white wine (Erguotou ), rub the pig tongue a few times,
4
Sprinkle with pepper and salt, rub for a few minutes,
5
Put it in a vessel, preferably with something heavy on top, and marinate for a week.
6
Pour away the marinade, sprinkle some peppercorns and salt, turn over and marinate for another 20 days.
7
Take it out and dry it for 3-5 days. You can store it in the refrigerator.
8
When eating, soak it in water 2 hours,
9
Put in boiling water and blanch for 3 minutes, scrape off the tongue coating and rinse,
10
Take a small In the soup pot, put the pork tongue, add 8 minutes full of water,
11
Add ginger slices, scallions, cooking wine, bring to a boil over medium heat,
12< /p>
Low heat for 50 minutes, take out to dry,
13
Slice and serve.