Red Stewed Beef Tongue
|Beef tongue||2 Pound (1 Small Fresh)|
|Boiling water||2 Cup (32 tbs) (To Cover Meat)|
|Garlic||1⁄2 Clove (2.5 gm)|
|Cooking wine||2 Tablespoon|
|Dark soy sauce||4 Tablespoon (2 Tablespoons Per Pound Of Meat)|
|Sugar||2 Teaspoon (1 Teaspoon Per Pound Of Meat)|
Immerse tongue completely in boiling water.
Turn off heat; let soak 1 minute.
Remove tongue from water.
Use blunt knife to peel off skin and trim base.
Brown garlic in oil in wok or skillet.
Brown tongue on both sides.
Lower heat; add cooking wine.
For each pound of tongue, add 2 tablespoons dark soy sauce.
Cook over low heat 1 1/2 to 2 hours.
Turn tongue at 20-minute intervals.
Add water to maintain quantity of cooking liquid at 6 to 8 tablespoons.
During last 20 minutes, add 1 teaspoon sugar per pound.