Why It Works
- The tongue is simmered for a few hours until tender, then pan-fried until brown and crisp to give it some texture.
- It's stir-fried Sichuan-style with chiles, scallions, Sichuan peppercorns, and chile bean paste.
1 1/2 pounds beef, veal, or pork tongue (about 1 beef tongue or 2 to 3 pork tongues)
2 quarts water or low-sodium chicken stock
1/4 cup plus 1 tablespoon vegetable oil, divided
8 to 12 dried Chinese red chiles
3 scallions cut into 1-inch segments
1 1/2 teaspoons whole Sichuan peppercorns
2 tablespoons Sichuan chile bean paste
1 1/2 tablespoons Shaoxing rice wine, sherry, or dry vermouth
1 teaspoon soy sauce
2 teaspoons sesame oil, chile oil, or a combination of both
Place tongue(s) in a pot and cover with water or stock. Bring to a boil, then reduce to a simmer. Cover and cook until tender, about 3 hours, adding extra liquid as needed. Let tongue cool, then remove tongue from stock and set stock aside for another use.
When tongue is cool enough to handle, peel the outer membrane off and discard. Cut tongue into slices slightly thicker than 1/4-inch.
Heat 1/4 cup oil in a skillet over medium heat until shimmering. Working in batches, add slices of tongue and cook until brown and crisp on one side, about 3 minutes. Flip and brown other side, another 3 minutes. (Reduce heat if tongue or oil is smoking excessively.) As slices of tongue brown, transfer to a plate lined with paper towels.
Heat remaining tablespoon oil in a wok set over medium-low heat until shimmering. Add chiles, scallions, and Sichuan peppercorns, and stir-fry until aromatic, 20 to 30 seconds.
Add slices of tongue to wok. Add chile bean paste and stir-fry vigorously to coat tongue, about 20 seconds longer. Add rice wine and soy sauce. Add salt to taste, about 1/2 teaspoon. Keep stirring tongue around in the wok to evenly distribute the seasonings. Remove from heat, stir in sesame and/or chile oil(s), and serve immediately.
To learn more about Chinese pantry ingredients, check out our article here.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||57%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||7%|
|Total Sugars 1g|
|Vitamin C 9mg||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|