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Ingredients
- Pig tongues - 2 pieces
- Chinese rose wine - 2
teaspoons
- Spring onions - 2 stalks
- Ginger - 2 slices
- Light soy sauce - ½ cup
- Dark soy sauce - 2 tablespoons
- Cooking wine - 3 tablespoons
- Rock sugar (crushed) - 2
tablespoons
- Water - 6 cups
Ingredients for Chinese spice
sauce
- Star anise - 2 pieces
- Sichuan pepper - 1 teaspoon
- Cinnamon - 1 slice
- Licorice root - 1 piece
- Cardamom - 1 piece
- Clove - 3 pieces
- Ground cumin - 1 teaspoon
Method
- Pack ingredients for the
Chinese spice sauce into a muslin bag and cook together with
6 cups of water for 30 minutes. Remove all ingredients in muslin
bag from sauce. Add Cooking wine, rock sugar, light and dark soy
sauce and boil for another 5 minutes.
- Clean and blanch pig tongues
in boiling water for a while, dish out and remove the outer
tissues.
- Cook in boiling water with
ginger and spring onions for another 10 minutes then rinse with
cold water.
- Apply Chinese rose wine on the
pig tongues and continue to cook in spice sauce for another 20
minutes with low heat.
- Dish out and let it cool, cut
into slices, top with little bit of spice sauce and serve.
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