How to make homemade cold beef tongue

Cold-boiled beef tongue is a common side dish for drinking. It can generally be bought at stalls selling braised food. It is actually not difficult to make it yourself, but it takes some time to prepare the beef tongue. After the cooked beef tongue cools down, cut it into thin slices and mix it with fried peanuts or other side dishes and rich seasonings. It tastes fragrant and crispy. A plate of cold beef tongue with a glass of wine is an extremely pleasant midnight snack on a summer night.

Ingredients

Ingredients: 1 beef tongue, 100g peanuts

Accessories: chili oil, salt, coriander, soy sauce, ginger, dried chili peppers, peppercorns, star anise, cinnamon, bay leaves, licorice, garlic, soy sauce

step

1. Put the noodles into boiling water and cook for five minutes;

2. After taking it out, use a knife to scrape off the thick white moss on the mouth strips, and then wash them clean;

3. Prepare ginger slices, dried chili peppers, peppercorns, star anise, cinnamon, bay leaves, licorice and other spices, rinse them and set aside;

4. Put the washed noodles into the pot, add appropriate amount of soy sauce, ginger slices and aniseed;

5. Pour in an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes;

6. Make sure to stir frequently until the chopsticks can be easily inserted, then turn off the heat and let it soak for a few hours;

7. Fry the peanuts slowly over low heat, peel and set aside;

8. Take out the soaked noodles and cut them into thin slices. Prepare other ingredients such as coriander.

9. Add minced garlic, coriander, homemade red pepper oil, fried peanuts, vinegar and pepper to the braised noodles;

10. Stir well.

Tips

1. The treatment of the mouth strips is very important. First, boil them in boiling water for five minutes, then use a knife to scrape off the thick white moss on the mouth strips, and then wash them;

2. When braising the noodles, add ginger slices, dried chili peppers, Sichuan peppercorns, star anise, cinnamon, bay leaves, licorice and other spices (if you don’t have that much at home, just make sure to have the basic dried chili peppers, Sichuan peppercorns, star anise and cinnamon), put the chopped spices into the seasoning steel ball, and put the other large pieces directly in, so that it is easy to take out;

3. Add cooking wine, soy sauce, salt and appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes (if the noodles cannot be completely soaked in it, pay attention to turning it several times in the middle), until the chopsticks can be easily inserted into it; do not rush to take it out, let it continue to soak in it so that it can be more flavorful;

4. Fry the peanuts, peel them and set aside; cut the coriander into sections; make some red pepper oil; cut the braised noodles into thin slices, add red pepper oil, coriander, peanuts, minced garlic, vinegar and pepper, and mix well.