Ox Tongue
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- ox tongue
- meat
Instructions
- Remove the skin from the ox tongue and tear away the membranes. Slice the tongue and braise it together with meat in the pot.
- Alternatively, the tongue may be preserved through winter salting and air-drying. When eaten the following year, it closely resembles fine cured ham (火腿).