Zhaomenqiang (mouthpiece)
A summer intoxicated by the aroma of bad food requires bad food and cold beer. The vegetarian ones can be made from fennel leaves, wild rice noodles, and edamame, and the meat-based ones can be made from claws and wings. In the summer, the noodles are a delightful side dish that can be served with ice beer or soaked rice. In summer, they should be intoxicating with their fragrance.
Ingredients?
1 tongue (pig tongue)
Adequate amount of onion and ginger
1-2 bay leaves (no (can be ignored)
Appropriate amount of Shaoxing wine
Appropriate amount of Shaoxing wine
How to make Zhamenqiang (mouth strips)?
Wash pig tongue Clean
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Add water to the pot, add the pig tongue and cook over high heat. The water should cover the pig tongue
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Cook until bubbles form on the surface of the pig tongue, take it out, and scrape the tongue coating clean
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Be patient when scraping the pig tongue coating. Slowly tear off the tongue coating. You can also use a soft peeler that can be peeled like a tomato peel to slowly scrape the tongue coating clean. The entire pig tongue should be scraped clean inside and out
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Put the pig tongue clean of the skin into the pot and heat the water again, add green onion, ginger and Shaoxing wine. If there are fragrant leaves, you can add 1-2 pieces. If not, you don’t need to add them. Cook on high heat< /p>
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Cook until the pig tongue can be easily poked with chopsticks, turn off the heat and take it out, rinse the surface of the pig tongue with hot water and put it on a clean plate inside, let cool
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Let the pig tongue cool and then slice it into pieces, put it in a glass or porcelain bowl, pour in the marinade, the marinade should cover the pig tongue , then seal the container, put the container in the refrigerator, and mash for 1-2 hours. The length of mashing time is related to the thickness of the sliced ??pig tongue, so there is no standard time. You can take out a piece to taste during the mashing process, and make it to your liking. Just make it salty and mild. I make the slices myself and don't like to cut them very thin. If it's too thin, it will easily become too salty. The taste is entirely up to your liking.
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The container must be sealed and stored in the refrigerator
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I use this bad one If you think the bottled marinade is too salty or the taste is too strong, you can also blend it yourself by adding a bottle of marinade, half a bottle of water, half a bottle of rice wine and a tablespoon of white sugar. If you are more particular, you can also add some dried osmanthus to it. , if you are lazy like me and are not too particular, you can also make it directly with bottled glutinous rice. You just need to control the time yourself. Don't make it too salty to eat.
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After you have reached your favorite taste, take out the bad pork tongue from the braised pork and enjoy it
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