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Method:
Pig tongue shrinks when cooked,
therefore insert a chopstick to prevent it from shrinking. Rinse
pig tongue well, skewer with a chopstick then blanch in boiling water
and remove to rinse well. A layer of white membrane will appear
at the end of pig tongue after blanching and has to be removed
thoroughly before stewing. Scrape and discard the white membrane
and rinse well. Stew the pig tongue in stewing broth over
low heat for 30 minutes. Remove from heat and soak until the
liquid begins to cool, then remove and slice.
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