1. Wash beef tongue, boil water, blanch it in boiling water 1-2 minutes, tear off the coating on the tongue surface, then put it in a pressure cooker, add 2 tablespoons of red wine, 5 grams of thyme and 1 piece of cinnamon in the pressure cooker, boil it, skim off the floating foam, inflate it with high fire, and turn the heat down to 30.

2. Take out the pressed beef, cut it into 2x2cm cubes and put it in the storage box.

3. Add 25 grams of sugar to 200 grams of clean water, add the juice squeezed by oranges, and add 50 grams of red wine, 7 grams of salt, 5 grams of delicious food and 5 grams of chicken essence after cooking to make it sweet and salty, but a little sweeter.

4. Cool the cooked soup and pour it into the box with beef. The above amount can be soaked in the refrigerator for one night.

5. The next day, pour the beef and red wine juice into the wok, heat and boil, and take out the beef for later use.

6. After filtering the soup, pour it into a boiling pot, keep it at low fire for 10 minute, then add water starch 10g, hook it into a thin paste, and pour the soup until it becomes thick. Put the beef on a plate and pour it with red wine sauce.

Tip: Put the other 10x 10 beef tongue into the pressure cooker and press it. Don't cut them very small from the beginning, it will be difficult to shape them. If there is no pressure cooker, it will take about 1- 1.5 hours to cook the beef tongue until it is soft and rotten.