Rattan pepper ox tongue

Really, my friends are bagging me to make this for them over and over:

Rich beef tongue melt in mouth, spicy and tangy!

Preparation:

1. Braise whole beef tongue for 3-4 hours with aromatics (ginger, scallion, star anise, cinnamon, bay leaves). Let it soak overnight in the broth.

2. Peel off the skin the next day, cut into slices or chunks.

   
   

Charred Chili Sauce:

1. Dry roast green chilies until slightly charred, cover to soften, remove seeds for desired spice level, and chop.

2. Heat oil with scallions, onions, cilantro, ginger, and spices (star anise, cinnamon, bay leaves, Sichuan peppercorn). Strain and reheat.

3. Pour hot oil on chopped scallions, garlic, chilies; stir and add sugar, oyster sauce, salt, and chicken powder.

4. Combine mixture and blend till smooth with Rattan pepper oil, scallion greens, cilantro, sesame oil, lime zest, and fried garlic.

   
   

Cook Beef Tongue: Pan-sear the beef tongue until golden. Plating with sauces on plate and beef tongue sitting on sauce. Here you have it!