Brined pig tongue - taste tender and salty
[Main ingredients]: pig tongue 1~2
[Vegetables]: ginger, scallions
[Seasoning]: one bottle of brine juice, star anise, cinnamon, rock sugar, soy sauce, salt Scallion
[Seasoning]: a bottle of marinade, pepper, star anise, cinnamon, rock sugar, soy sauce, salt
--Cooking process
1); in the pig's tongue blanching pot before, to be immersed in water for about 2 hours to filter out the blood, halfway through the replacement of 2 to 3 times the water, and then cleaned many times! details, blanching can begin after processing.
2); the pig's tongue in cold water in the pot, add a little cooking wine and a few slices of ginger for the removal of fishy flavor, adjust the fire until the water boils, boiling can be turned off the fire, you can put the pig's tongue up!
3); while the tongue is still hot, use a knife to remove the white tongue membrane from the outer layer of the tongue to tear, there is a throat also need to be separated, and then clean the tongue to let the tongue cool quickly, put the plate spare.
4); another pot, pour a bottle of marinade into the pot, in accordance with the ratio of 1:3, add 3 portions of marinade portion of the amount of water, under a few slices of ginger, star anise, cinnamon, peppercorns, as well as icing sugar, soya sauce, a little salt, stirring and mixing well, the pig's tongue is also put into the pot.
5); open the soup on high heat to boil, adjusted to medium-low heat simmering 20 to 30 minutes, simmering time control is not one of the key points of the brined pork tongue, simmering during the turn a few times, don't say, open the lid turn over the face, smell the flavor is really gluttonous, the aroma wafting all over the kitchen!
6); stewing time to the point after turning off the fire, there is no need to rush to fish up the pig tongue, continue to soak in the marinade, soak the longer the more flavorful, at the same time this is the key to the pig tongue will not shrink, to want to eat the pig tongue before fishing up, dry, the marinade of pig tongue try to thinly sliced, mounted on a plate on the table, with the dipping sauce to taste, salty and refreshing tender and non-greasy, a taste of a unique flavor!
-The "cooking points" of the marinated pork tongue
To cook the "marinated pork tongue" with a tender taste, the raw materials must be fresh, but due to the high price of the pork tongue, the cooking and cooking of the marinated pork tongue must be done in a way that is not too expensive. The price of the tongue is high, cooking and processing of the relative test of skill, coupled with the dry and hot weather in the fall, too late to buy food, it is easy to buy not fresh or even has been spoiled pig tongue!