Скачать или смотреть Lamb tongues and peppers - Silent Cooking with Simon Xie Hong (with recipe)

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Ingredients:

3 Peppers
Lamb tongue
Ginger
Garlic
Leek
Bay leaves
Cinnamon stick
Star anise
Salt
Rice wine
Thyme
Sage
Rosemary
Citronella
Rape oil
Chili
Meat juice
Soy sauce
Sugar
Pepper

00:00 Heat water. Put the 3 peppers and the lamb tongues in the water (you can also use pork or calf tongues). Press the ginger and the garlic, and add them to the casserole. Cut the green part of the leek and add it to the water. Add the bay leaves, a cinnamon stick, star anise, salt, rice wine, thyme, sage and citronella. Let cook the whole during about 1 hour.
03:00 Drain the lamb tongues and cool them under water to stop the cooking. Remove the skin (tip: by putting the tongues shortly in the fridge, you can remove the skin easier).
04:31 Cut the peppers into slices. Heat rape oil and add the peppers. Then, remove them from the pan and let them drain.
05:44 Cut the ginger and and the chili finely, then add them to the pan. Add the peppers and the slices of tongue. Add salt, sugar, pepper, rice wine, soy sauce and some meat juice. Serve.