Ingredients: 2 pig tongues, 1 green onion, 3 or 4 cloves of garlic, 2 tablespoons of red oil chili pepper, 1 tablespoon of light soy sauce, 1/2 tablespoon of vinegar, 1/2 tablespoon of salt, a little MSG, a little vegetable oil, 3 tablespoons of green peppercorns 1 small handful

Method:

1. Spread some salt on the pig's tongue and rub it vigorously, then put it into the pot, pour water to cover the pig's tongue, bring to a boil and then turn the heat off. Cook over medium heat for 15 minutes and then take it out

2. After it cools down slightly, use a knife to gently scrape off the white meat film on the surface of the pork tongue, scrape it clean and cut it into thin slices

3. Cut the green onion into shreds, press the garlic into a puree, and then pour various seasonings on the cut pork tongue

4. Take a small pot or a large spoon and pour in vegetable oil. Heat the oil. When the oil is hot, add peppercorns to explode the aroma. Turn off the heat before it changes color. Pour the sauteed Sichuan peppercorn oil through the strainer onto the seasoned pork tongue and mix well

Intimate suggestions:

1. Be sure to cook the pork tongue after buying it home You need to apply salt and scrub it several times before it is clean. Don’t be lazy in this step!

2. The white meat film on the pork tongue can also be torn off by hand before cooking, but it is very laborious and not as easy as after cooking, but it must be cleaned.

3. When adding the seasoning, it is recommended to add the minced garlic last, because when the pepper oil is poured in at the end, the hot oil can also make the minced garlic more fragrant; similarly, this dish can also use commercially available garlic paste. For the Sichuan peppercorn oil on sale, skip the final step of burning the oil. But I still recommend burning Sichuan peppercorn oil yourself. Commercially available Sichuan peppercorn oil will not stimulate the aroma of minced garlic.