I bought some fresh scallions at the market before, but I didn't finish them all and still had more than half left. This time I used them to mix with braised pig's tongue, and the taste was pretty good.
Materials
Steps for making braised pork tongue with scallions (eating spring into your stomach)
Prepare materials.
Shallots sometimes look a bit like wild onions.
The pig's tongue was quite large, so I removed the large chunk at the base of the tongue.
I used whatever spices I had at home: gardenia, bay leaves, cardamom, galangal, star anise, fennel seeds, and Jerusalem artichokes.
To remove the fishy smell from the boiled pig's tongue, I added scallions, ginger, and white wine.
Boil over high heat for about 15 minutes.
Take out the pig's tongue; the large chunk at the back has already been cut off. There's a thick white membrane on the surface of the tongue; scrape it off with a knife.
Scrape them all off.
Heat the pot, add the braising spices, and stir-fry until fragrant.
Add water, a little soy sauce, scallions, rock sugar, ginger, and Sichuan peppercorns.
Put the pig's tongue in, boil over high heat for 20 minutes, then turn off the heat.
The remaining piece was used to feed the stray cats. This piece is edible, but I thought it was too fatty and didn't want to eat it.
The pig tongue, which has been boiled for 20 minutes, is usually boiled in the morning and eaten for dinner. The pig tongue needs to be soaked in the braising liquid for about 3 hours or more.
Cut everything.
Wash the cilantro and scallions thoroughly.
Cut into sections.
Put them together.
Add a little light soy sauce, MSG, sugar, chili powder, Sichuan peppercorn oil, and minced garlic.
Mix well.
It tastes really good.
Tips for making braised pig's tongue with scallions (feeling spring in your stomach)
This dish takes quite a bit of time to make, and I don't make it often myself.
