Marinated Pig Tongue

Marinated Pig Tongue

Introduction:

Production steps:

Step 1: wash pig tongue and pork.

Step 2: Wash 4 eggs and set aside.

Step 3: put the pig tongue, pork and eggs together and boil to remove the blood powder.

Step 4: take out the pig tongue and scrape off the white film on the surface.

Step 5: wash the pig tongue and pork to remove the blood powder, and shell the eggs.

Step 6: a bag of Chaoshan bittern, in which there is a bag of bittern ingredients (including: Cinnamon, star anise, ginger, clove, fennel, licorice, tsaokuo, a total of 10 grams) and a bag of bittern paste ingredients (including: salt, monosodium glutamate, water, modified starch, flavoring nucleotide disodium, meat extract, edible spices, a total of 6 grams).

Step 7: add Chaoshan stewed bun, garlic, ginger and coriander (coriander) to half pot of water, and bring to a boil.

Eighth step: burn the flavor, then remove the foam and coriander, turn to slow fire, add the appropriate amount of salt and soy sauce, and then boil it until the spices are ready to taste.

Step 9: add pork, pig tongue and eggs and bring to a boil.

Step 10: bring to a boil and add the bittern paste.

Step 11: turn the heat down to make it tasty.

Step 12: turn off the ignition after 2 hours, cool overnight, and bring to a boil the next day. (the marinade can be collected and put in the refrigerator for freezing. You can marinate other things next time.)

Materials required:

Pig tongue: 1

Eggs: 4

Pork: 1 piece

Ginger: right amount

Coriander: moderate

Chaoshan Laolu: 1 Pack

Salt: right amount

Soy sauce: moderate

Note: Chaoshan bittern ingredients: bittern package ingredients (including: Cinnamon, star anise, ginger, clove, fennel, licorice, and caokuo, a total of 10g) bittern paste ingredients (including: salt, monosodium glutamate, water, modified starch, flavoring nucleotide disodium, meat extract, and edible spices, a total of 6g).

Production difficulty: simple

Process: brine

Production time: several hours

Taste: Maotai flavor