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Beef Tongue Mao Lao


Beef Tongue Mao Lao
½ tongue taken from rear half of one, cooked, peeled, and cut into long thin strips
1 egg, beaten
1 tablespoon cornstarch
½ Tablespoon coarse salt
1/4 teaspoon ground white pepper
½ cup vegetable oil
1 teaspoon each: minced scallion, ginger, and fresh garlic
1 Tablespoon Shao Xing or another rice wine
1 Tablespoon granulated sugar
1 Tablespoon dark soy sauce
1 Tablespoon chicken broth or stock
1 red piquant chili pepper, seeded and slivered
1 Tablespoon sesame oil
1. Mix tongue wit egg, slat, pepper, and the cornstarch, shaking off any excess.
2. Heat wok or fry pan, add the oil and fry the tongue for two minutes, no longer, then remove and drain on paper towels. Discard any remaining oil, but do not wash the wok or pan.
3. Reheat the wok or fry pan, add the scallion, ginger, and garlic mix for half a minute then slowly add the rest of the ingredients and stir well, then return the fried tongue pieces to the pan, and stir again then serve on a pre-heated platter.

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