Ingredients
500 g (about 1 lb) beef tongue, 30 g cilantro (coriander) cut into sections, 15 g dried red chili peppers.
Seasonings
30 g scallion segments, 30 g ginger slices, 10 g minced garlic, 2 star anise, 1/2 teaspoon salt, 1/2 teaspoon MSG, 2 teaspoons soy sauce, 1 teaspoon chili oil, 1 teaspoon Sichuan peppercorn oil, and appropriate amounts of water starch, aged broth, and vegetable oil.
Steps
1. Wash the beef tongue thoroughly, place it in a pot of boiling water with scallions, ginger, and star anise, and cook until tender. Remove and let cool, then peel off the outer skin and cut into large chunks.
2. Heat oil in a wok until hot, then add dried red chilies, scallions, ginger, and garlic, stir-frying until fragrant. Add soy sauce, stock, salt, and the beef tongue, and cook until the flavors are absorbed. Stir in MSG, sprinkle with cilantro segments, then thicken with a cornstarch slurry. Drizzle with chili oil and Sichuan peppercorn oil, then transfer to a serving bowl.