- Published on
Stir-Fried Beef Tongue
- Authors
- Name
- Jack Qin
Stir-fried beef tongue should be thinly sliced and cooked quickly. Pickled ginger and chili cut through richness and bring bright aroma.
Ingredients
Main
- Beef tongue 500g, peeled and sliced into 3mm pieces
Marinade
| Ingredient | Amount |
|---|---|
| Salt | 3g |
| Cooking wine | 5g |
| Light soy sauce | 5g |
| Dark soy sauce | A little (for color) |
| White pepper | To taste |
| Starch | As needed |
Aromatics
- Garlic chives or green/red peppers
- Pickled ginger
- Pickled chili
- Bird's eye chili
- Scallion and garlic
Instructions
1. Marinate
Mix beef tongue with the marinade and rest for 15 minutes.
2. Prep aromatics
Slice pickled ginger and chili. Cut garlic chives/peppers and mince scallion and garlic.
3. Flash-fry
Heat more oil than usual, stir-fry tongue quickly, and remove just before fully cooked.
4. Stir-fry aromatics
In the remaining oil, fry bird's eye chili and pickled chili, then add pickled ginger, half the scallion, and all the garlic.
5. Finish
Return the tongue, add a splash of light soy to deglaze, then season with salt, sugar, MSG, chicken powder, and white pepper. Toss until well coated.
Tips
- Slice thinly for the best texture.
- Pickled ginger is key to reducing the strong aroma.
- High heat and speed keep the tongue tender.
Result
Crisp, aromatic tongue with a savory, spicy finish.