Ingredients
Pork tongue, pork tail, and winter bamboo shoots, 250 g (about 1/2 lb) each, with broth to taste.
Seasonings
25 g rock sugar, 25 g cooking wine, 13 g sesame oil, 13 g scallions, 8 g ginger, 8 g salt, 3 g MSG.
Instructions
1. Blanch the pork tongue in boiling water, then scrape off the rough skin, wash clean, and cut into strips; scrape and wash the pork tail clean, chop into sections, and blanch thoroughly in boiling water; slice the ginger; cut the scallions into sections; remove the shell and inner skin from the winter bamboo shoots and cut them into comb-shaped slices.
2. Heat a wok over high heat and add an appropriate amount of sesame oil, then add rock sugar and stir-fry until it turns a deep purple-black color. Add broth, salt, scallions, ginger, cooking wine, pork tongue, pork tail, and winter bamboo shoots. Once it comes to a boil, skim off any foam, then transfer everything to a clay pot and cover with a lid. First, cook over high heat until the ingredients take on color, then reduce to low heat and braise until tender. Remove the scallions and ginger, then reduce the sauce until it thickens. Add MSG to taste and serve. This dish is rich and aromatic, with a tender and savory flavor.