Ingredients
Pig tongue 1, diced onion 30 g (about 1 oz), diced tomato 20 g (about 3/4 oz).
Seasonings
20 g scallion segments, 3 slices ginger, 5 g Sichuan peppercorns, 3 slices licorice root, 3 bay leaves, 1 tablespoon salt, 1 tablespoon Shaoxing wine, 1 teaspoon chicken bouillon powder, 1 teaspoon sugar, 1 teaspoon rice vinegar, 2500 g (about 5.5 lbs) stock.
Steps
1. Rinse the pork tongue, blanch in boiling water for about 1 minute, remove, use a small knife to scrape off the white part at the base of the tongue, rinse, and drain.
2. Add broth to the pot, then add scallion segments, ginger slices, Sichuan peppercorns, licorice, bay leaf, and cooking wine; simmer for 30 minutes to create a white brine, then add the pork tongue and braise for about 30 minutes until cooked through; remove, let cool, and slice.
3. Then arrange on a plate and pour over the mixed sauce made from diced tomatoes, diced onions, sugar, rice vinegar, MSG, and salt.