First of all, handle the beef tongue cleanly, boil the spice packet, marinade and clear water, put in the beef tongue, boil over high heat, turn to low heat and cook until the beef tongue can be easily inserted with chopsticks, about two hours.

The beef tongue should be thoroughly processed by a master, washed and put in cold water.

Boil it over high heat to remove the blood.

Prepare the spices: cinnamon tapped, peppercorns, dried chili peppers, tangerine peel, garlic, put the spices into a filter paper bag and seal tightly.

Prepare the marinade: light soy sauce, dark soy sauce, sugar & cooking wine.

Bring the spice bag, marinade and water to a boil and add the beef tongue.

Bring to a boil over high heat, turn down the heat and cook until the beef tongue can be easily inserted with chopsticks, about two hours, turn off the heat, and continue to soak the beef tongue in the broth for an hour or two to make it more flavorful, and then remove the beef tongue and drain it when serving.

Can be sliced and served directly or dipped in the sauce.