Ingredients
1000 g (about 2.2 lbs) beef tongue, 250 g (about 1 cup) chicken broth.
Seasonings
900 g vegetable oil (about 100 g will be used), 100 g each sesame oil and sweet bean sauce, 25 g each white sugar, scallion segments, and ginger pieces, 5 g MSG, 15 g cooking wine, 3 g salt.
Instructions
1. Wash the beef tongue thoroughly, blanch it in boiling water, then scrape off the outer skin. Return it to a pot of boiling water and cook until tender—test by piercing with a chopstick to see if it goes through easily. Remove, discard the cartilage, and cut into 3 cm (about 1.2-inch) strips. Briefly deep-fry the strips in a wok with oil heated to 70% hot (about 350°F/175°C), then remove and drain the oil.
2. Return the wok to the heat, add 50 g (about 1/4 cup) vegetable oil and heat until hot. Add scallions and ginger, stir-fry until fragrant, then add MSG, cooking wine, sesame oil, and sweet bean paste. Continue stir-frying until the bean paste is well incorporated, then add chicken broth and salt. At the same time, add the beef tongue to the broth and simmer over low heat until the liquid reduces to a thick glaze. Toss the wok a few times to coat the tongue evenly, then remove and discard the scallions and ginger. Transfer to a plate and let cool before serving. This dish has a beautiful reddish-brown color and a savory-sweet, refreshing flavor.