Chinese
Chinese - Hunan Xiang Cuisine
Braised Tongues Hunan
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g beef or pork tongues
- • 3 slices fresh ginger
- • 4 cloves garlic, whole
- • 5 dried red chilies
- • 2 tbsp doubanjiang
- • 1 tbsp Shaoxing wine
- • 1 tbsp light soy sauce
- • 1 tsp Sichuan peppercorns
Preparation Steps
1
Phase 1
Scrub the tongues and simmer in water with ginger for 30 minutes, then peel off the outer skin.
2
Phase 2
Brown the whole tongues in hot oil until lightly coloured.
3
Phase 3
Fry the garlic and chilies with the peppercorns until fragrant.
4
Phase 4
Stir in the doubanjiang, Shaoxing wine, and soy sauce.
5
Phase 5
Cover with water and simmer for 1-2 hours until tender.
6
Phase 6
Cool slightly, slice the tongues, and return to the reduced sauce.
7
Phase 7
Serve hot, coated in the glossy sauce.