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Very Crispy Tongue with Chili Bean Paste and Sichuan Peppercorns
http://www.seriouseats.com/recipes/2012/05/very-crispy-tongue-with...
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Ingredients
categorized
original
1 1/2 pounds beef, veal, or pork tongue (about 1 beef tongue or 2 to 3 pork tongues)
2 quarts stock low sodium chicken broth
1/4 cup plus 1 tablespoon vegetable oil, divided
8 to 12 dried Chinese red chilis
3 scallions cut into 1-inch segments
1 1/2 teaspoons whole sichuan peppercorns
2 tablespoons Sichuan chili bean paste
1 1/2 tablespoons Shaoxing rice wine, sherry, or dry vermouth
1 teaspoon soy sauce
Kosher salt
2 teaspoons sesame oil, chili oil, or a combination
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Chinese red chilis, dried
(
8
)
Scallions
(
3
)
Sichuan chili bean paste
(
2
tablespoons
)
Meat
Beef
(
1 1/2
pounds
)
Canned Goods
Stock low sodium chicken broth
(
2
quarts
)
Condiments
Soy sauce
(
1
teaspoon
)
Cooking & Baking
Kosher salt
(
1
)
Sesame oil
(
2
teaspoons
)
Sichuan peppercorns, whole
(
1 1/2
teaspoons
)
Vegetable oil
(
5/16
cup
)
Beer, Wine & Liquor
Shaoxing rice wine
(
1 1/2
tablespoons
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
All 5,557 recipes
Social Stats
35.1
Rating
1-100
13
Tweets
3
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Shares
1
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Views
13
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Recipe Stats
Published May 15, 2012 (9 months ago).
14 people saved this recipe.
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