Stir-Fried Braised Pig Tongue
Notes
Ingredients:
- Pig tongue - 1
- Light soy sauce - 4 tablespoons
- Dark soy sauce - 3 tablespoons
- Oyster sauce - 2 tablespoons
- Spices (star anise, Sichuan peppercorns, bay leaves, cumin, grass fruit, fragrant fruit, chicken powder) - as needed
- Dried chilies - 4
- Rock sugar - as needed
- Green and red chilies - 4
- Onion - 1/4
- Garlic - 4 cloves
- Ginger - 3g
- Salt - to taste
- Garlic sprouts - 2
- Thin salt soy sauce - 1 tablespoon
- Soak the smoked pig tongue in hot water for several hours to remove excess saltiness. Fresh pig tongue can also be used.
- In a pot, add enough water, light soy sauce, oyster sauce, dark soy sauce, rock sugar, star anise, Sichuan peppercorns, bay leaves, cumin, grass fruit, fragrant fruit, and chicken powder. Add more chilies if you like it spicy. Cook briefly to release the flavors. Salt is optional.
- Cut the pig tongue in half and cook in the pot for half an hour. Turn off the heat and let it simmer for a few hours for deeper flavor.
- Slice garlic, ginger, and cut garlic sprouts, green and red chilies, and onion into strips. Set aside.
- In a pan, sauté garlic, ginger, garlic sprouts, and dried chili pieces over low heat.
- Add the sliced pig tongue, green and red chili strips, and onion. Stir-fry quickly for 2-3 minutes, then season with salt, chicken powder, and a tablespoon of thin salt soy sauce. Add sugar if desired.
- Before removing from heat, sprinkle with garlic sprouts.
- Enjoy your dish as a perfect accompaniment to rice or as a savory snack with drinks.
- This dish is rich in protein from the pig tongue.
- Contains various spices which may offer anti-inflammatory benefits.
- Garlic and ginger add to the nutritional value with their anti-microbial properties.
- Note: This dish may be high in sodium due to soy sauce and oyster sauce.