Chinese Pot Roast of Ox Tongue

• 1 ox tongue
• 1 small piece kwo pee (dried orange peel)
• 1 slice ginger
• 1 clove garlic
• Thick soyu (Chinese)

Seasoning: Mixed in a bowl

• 1 tbsp. liquor
• 1 tsp. sugar
• 1 tbsp. shoyu
• ¼ tsp. monosodium glutamate

Parboil ox tongue for 30 minutes. Drain. Scrape away all the skin. Cover with water, add the kwo pee, ginger and garlic and boil for two hours or until the tongue is tender. Remove the tongue and save the liquid for stock. Rub the tongue all over with thick soyu and brown on all sides over a low flame. Now put the tongue in a pot with the seasoning and 1½ cups of the stock. Simmer for 20 minutes and add salt to taste. Add cornstarch to the liquid to thicken gravy. Slice tongue and place on a platter. Pour gravy over it. Garnish with Chinese parsley. Serve hot.