Very Crispy Tongue with Chili Bean Paste and Sichuan Peppercorns Recipe

Ingredients

• 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

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