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Pig Tongue and Potatoes


Pig Tongue and Potatoes
2 pig tongues
2 Tablespoons vegetable oil
½ teaspoon coarse salt
2 cloves garlic, peeled and minced
2 slices peeled fresh ginger, minced
1 teaspoon sugar
2 small yellow potatoes, boiled for five minutes, then diced
3 Tablespoons thin soy sauce
1 Tablespoon Mao Tai or another whiskey
1 Tablespoon cornstarch mixed with same amount of cold water
1. Boil the tongues for half an hour, remove and cool slightly, then peel off the outer skin and discard it. Slice the tongue in half-inch slices.
2. Heat a wok or fry pan, add the oil, and rub the tongue slices with the salt, then brown them in the wok or fry pan with the garlic and the ginger for one minute. Add the sugar and the potato pieces and stir-fry for two minutes, then add the soy sauce and Mao Tai and stir for two minutes before adding the cornstarch mixture and stir until thickened. Then serve.

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