Veal tongue in crispy pig's ear
8 servings
12 minutes
This is how Zhang Xiancheng, the chef of the restaurant "Chinese literacy. Bar and Food", prepares tongue and ears.
1
Thoroughly clean the calf's tongue and pig ears.
- Veal tongue: 1.5 kg
- Pig's ear: 800 g
2
Prepare dark broth. Pour 10 liters of water into a pot. Add leeks, onions, ginger, celery, soy and oyster sauces, spices, salt and sugar. Simmer for two to three hours, then strain through a sieve. Add ears and tongue to the broth, bring to a boil and simmer for two to three hours.
- Leek: 330 g
- Onion: 8 g
- Ginger: 130 g
- Celery stalk: 80 g
- Dark soy sauce: 100 ml
- Light soy sauce: 100 ml
- Oyster sauce: 100 ml
- Cumin (zira): 2 g
- Anise (star anise): 2 g
- Salt: 10 g
- Sugar: 130 g
- Veal tongue: 1.5 kg
- Pig's ear: 800 g
3
Place the prepared ears on plastic wrap. Put the tongue on top. Press the tongue tightly against the ears and start rolling them into a tight sausage so that the ears are outside and the tongue is inside. Wrap the sausage in plastic wrap. Refrigerate for about 12 hours.
4
Prepare the sauce: mix chopped bell pepper, finely chopped cilantro stem, dongu sauce, dark vinegar, sugar, and sesame oil.
- Sweet pepper: 4 g
- Coriander: 2 g
- Donggu sauce: 10 ml
- Chinese Black Rice Vinegar: 5 g
- Sugar: 130 g
- Sesame oil: 5 ml
5
Cut the sausage made from ears and tongue into 80-gram pieces. Place on a plate and drizzle with sauce.