Hi guys! As I was going through the freezer, I remembered buying myself some beef pizzles (you know that organ that makes a boy cow) to cook up for my Polar Bear. “Hey do not give me that odd look, you silly bear!” It is an uncommon, and pricey dish over in China, but here getting pizzles does not cost as much in the United States in Asian markets.
First thing I do is to take each strand, and cut small slices but I do not cut all the way through. Just enough to give it a spring look. This will help fry them better on the pan. I had my Polar Bear help me with this to quicken the process. I think he did a good job, but he just kept insisting of using his claws instead of my knives.
After rinsing the pizzles, I marinate them with some water, salt, brown cooking wine, and some grounded ginger. I love ginger, it warms me up. Before I fry them in the pan, I put a little flour on the pieces, and then get them fried it up while protecting the pieces at the same time. Much like you would put some flour when frying some chicken.
Once all the pieces are fried, I cut some slices of garlic, and put both all of the pieces back into the frying pan along with the slices of garlic. Then I add some green onion for amora, and poured some water along with dark and light soy sauce. Then I stir the ingredients with the pieces of beef pizzles.
It is starting to look so good, but I must now slow cook it. By slowing cooking the pieces, I add more water till it fills up the pan, let it boil, and then turn down the heat. When I told my Polar Bear this will be slowed cook he gave me a sad face. “Yes, I know you are hungry, but you must wait!”
Couple hours later, I poured the lovely, delicious food onto our big, red plates as my Polar Bear eagerly awaits to eat. I do sense a feeling of awkwardness toward my husband, eating that particular part of a bull that makes the bovine a male. Nonetheless, he knows that the entree will be delicious because I made it, simple enough.
Have a good day!
Photos taken with Canon 80D
