Stewed Beef Tongue
|Beef tongue||2 Pound|
|Water||10 Cup (160 tbs)|
|Fresh ginger root slice||2|
|Green onions||2 , cut in half|
|Rice wine/Dry sherry||1 Tablespoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Szechuan peppercorns||2 Teaspoon|
|Dried orange peel||1 (2 inch X 1 inch)|
|Boiling water||2 Cup (32 tbs)|
Rinse beef tongue and slit the front of the skin.
Bring 10 cups water to a rapid boil in a large pot.
Add beef tongue, ginger root and green onions.
Cook over medium-high heat 2 hours until skin can be removed easily.
Remove tongue from pot; discard water.
Slip the point of a knife through slit in tongue and remove skin.
Rinse tongue with cold water and return to pot.
Add wine and soy sauce.
Bring to a boil over high heat.
Add star anise, peppercorns, dried orange peel, sugar and 2 cups boiling water.
Reduce heat to low and cook until 1/2 cup sauce remains, about 1-1/2 hours, turning tongue once.