Boiled Pork Tongue
|Pigs tongue||5 Ounce (150 Gram)|
|Sichuan pepper oil||2 Teaspoon|
|Gourmet stock/Chicken stock||2 Cup (32 tbs)|
|Spring onion||1 Tablespoon|
|Peanut oil/Salad oil||2 Teaspoon|
Simmer the tongue in water to cover until tender.
Allow to cool, then slice.
Heat wok and add Sichuan pepper oil, stock and salt.
Simmer until reduced by half, then put in tongue.
Remove from heat and allow to cool.
Toss the spring onion and peanut oil in a bowl.
To serve, drain the tongue and put on a plate, garnished with the tossed spring onion.