Hello everyone, I am Lu Xiaoche who loves to share food. Recently, a fan asked Lu Xiaoche backstage: "The most delicious beef is beef tenderloin and steak. There are so many parts of pig, which part is the most delicious?"

"In daily life, the most commonly eaten parts of pork are pork belly or lean meat, but these parts are not the most delicious. Chef Lu believes that the most delicious part of pig is "pig tongue"

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Pig tongue is also called "koutiao" or "lucky" in some places. The most attractive thing is its taste. Since pig tongue is a part that has been active for a long time, its tissue is flexible and does not stick to teeth. Its mellow and crisp taste is second only to pork belly.

It is also rich in protein, various mineral elements, vitamin A, niacin, etc., and has high nutritional content. The most delicious way to make pig tongue is "braised pig tongue".

"Braised pig tongue" is now a very popular dish in banquets, social dinners and other cold dishes. It is cooked with marinade and sauce. The marinade is salty and mellow, soft, crisp and tender. It is even more delicious when paired with dipping sauce.

, and now healthy cooking is advocated, many people like to cook "Braised Pork Tongue" at home for their families to taste!

Is it difficult to make "braised pig tongue"? The difficulty lies in controlling the cooking time. If you don't control it well, the cooked braised pig tongue will shrink greatly. Some people even don't understand. After the palm-sized pig tongue is braised,

It shrunk to the size of three fingers, and the taste was so bad that it was not satisfying to eat!

Braised pig tongue, there’s a trick to keeping it from shrinking!

Master the 3 timing points and learn how to make it salty, fragrant and tender without shrinkage. Now, Chef Lu will teach you how to cook "Braised Pork Tongue" correctly. Friends who want to learn, come and watch!

Braised pork tongue - a delicious cold dish with a refreshing, tender and salty taste that makes people want to stop. [Main Ingredients]: 1~2 pig tongues [Side Dishes]: Ginger, chives [Seasoning]: One bottle of marinated juice

, peppercorns, star anise, cinnamon, rock sugar, light soy sauce, edible salt - cooking process 1); before blanching the pig tongue, soak it in clean water for about 2 hours to filter out the blood, and replace the water 2 to 3 times midway

, and then clean the details several times. After the processing is completed, you can start blanching.

2); Put the pig tongue in cold water, add a little cooking wine and a few slices of ginger to remove the fishy smell, turn up the heat until the water boils, turn off the heat after boiling, and you can pick up the pig tongue!

3); While the pig's tongue is still hot, use a knife to remove the white tongue membrane on the outer layer of the pig's tongue and tear it apart. If there is a throat, it also needs to be separated. Then clean the pig's tongue and let it cool down quickly, and put it on a plate for later use.

4); Take another pot, pour a bottle of brine juice into the pot, add 3 parts of the brine juice amount of water according to the ratio of 1:3, add a few slices of ginger, star anise, cinnamon, peppercorns, and rock sugar.

, light soy sauce, a little salt, stir and mix evenly, then add the pig tongue into the pot.

5); Turn up the heat to bring the soup to a boil, adjust the heat to medium to low and simmer for 20 to 30 minutes. Controlling the simmering time is one of the key points in preventing the braised pork tongue from shrinking. Turn the noodles several times during the simmering.

, when you open the lid and turn it over, the smell is really delicious, and the aroma fills the kitchen!

6); When the stewing time is up, turn off the heat. There is no need to rush to pick up the pig tongue and continue to soak it in the marinade. The longer it is soaked, the more delicious it will be. At the same time, this is also the key to preventing the pig tongue from shrinking. Only remove it when you want to eat it.

Pick up the pig tongue, dry it, cut the braised pig tongue into thin slices as much as possible, put it on a plate and serve it, taste it with the dipping sauce, it is salty, tender and not greasy, give it a unique taste!

——The "cooking points" of braised pig tongue. If you want to cook "braised pig tongue" with a fresh and tender taste, the raw materials must be fresh. However, due to the high price of pig tongue, cooking and handling requires skills. In addition, the weather in autumn is dry and hot.

If you go shopping too late, you can easily buy pig tongue that is stale or even spoiled!

Fresh pig tongues have gray-white moss on the outside and are smooth to the touch, with no lumps and are elastic. However, if there are spoiled or defective pig tongues, they are inelastic to the touch, have a red and purple surface, and even have an odor. It is not recommended to buy these!

——The "successful secret" of braised pig tongue is to master three timing points. It is not only salty and tender, but most importantly, it does not shrink or shrink.

▲Point 1, "Blanching time". When the pig tongue is splashed with water to remove the blood foam, the blanching time must be short, because the pig tongue has no fascia or ligaments. It can be picked up after the cold water is boiled. If it is cooked for too long,

, the texture will become old, and the tissue will expand and shrink after being cooled.

▲Point 2, "stewing time". After the pig tongue is cooked, the internal tissue will become fiber-free. If the pork tongue is simmered for just the right time, the taste will be extra refreshing and tender, and the meat is only about the size of a palm, so there is no need to cook it for too long, 20

~30 minutes is enough. Over time, the meat will roll back and become rough and unpalatable, so mastering the stewing time is the most important!

▲The third point is "soaking time". Stewing for a short time will make the pig tongue fully cooked, but it is not enough for the marinade to penetrate into every inch of tissue. The length of soaking time determines the flavor and fullness of the marinade. Cooking at home is fragrant.

If the braised pig tongue is not flavorful enough, you might as well extend the soaking time. This method is similar to the marinated beef. The longer the time, the more flavorful it will be, and the texture will be extra tender and soft.