The method of baking beef tongue in a clay pot

Ingredients and materials

1 cow tongue

Ginger slices, garlic, scallions, coriander, bean paste, cooking wine, rice wine, oyster sauce, white sugar. appropriate amount

The method of baking beef tongue in a clay pot

1. Prepare a cow tongue, usually reserved, which is relatively rare in the market. About 4 pounds.

2. Use salt and cornstarch to clean the cow tongue. Put it in a pot, boil boiling water, and add wine to remove the fishy smell.

3. Add ginger slices.

4.Boil for about 20 minutes, then remove.

5. Use a kitchen knife to remove the surface white film from the cow tongue.

6. Remove the white film, clean it thoroughly, and slice it.

7. Try to cut thin slices as much as possible.

8.After slicing, there is still a lot of blood in the cow tongue. Add boiling water and cooking wine again to remove the fishy smell.

9. Then take up the cow tongue and filter out the water.

10. Add peanut oil to the pot.

11. Heat the oil, add garlic and ginger slices, stir fry until fragrant.

12. When the protagonist appears, add 2 tablespoons of Douban sauce. Add Douban sauce according to the amount of beef tongue. If you put too much, it will be salty. Be sure to put it in moderation.

13. After stir frying the Douban sauce until fragrant, add the beef tongue.

14. Stir fry, stir fry until the beef tongue and bean paste are evenly mixed, then add rice wine.

15. Continue stir frying.

16.After stir frying evenly. Add an appropriate amount of oyster sauce. Put it in the sand pot.

17. Add an appropriate amount of water to the clay pot, add a little sugar to adjust the taste, and start baking beef tongue in the clay pot.

18.After boiling for about 30 minutes, be sure to watch the heat halfway to avoid burning. If there is no water, add more water. Add scallions.

19.After more than ten minutes, the beef tongue is basically baked. The bean paste itself is salty, so there is no need to add salt or soy sauce to avoid it being too salty. Finally, add some cilantro as a decoration. A sand pot baked beef tongue with a perfect combination of color, aroma, and taste is ready to be baked. Add some small wine to the table, that's what makes it satisfying. If you like it, give it a try when you have time!

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