Anise Liver and Anise Tongue

Liangban Ganshe

Preparation info

    Appears in

    Mrs. Chiang’s Szechwan Cookbook

    By Ellen Schrecker

    Published 1976

    • About

    Anise Liver and Anise Tongue are both constituents of the Mixed Cold Plate, but there is no reason why either of them cannot be cooked and served separately. A dish of cold, sliced anise-flavored tongue or liver would make a pleasant introduction to a larger meal, as well as an unusual entree in itself. Since they are cold foods they must be made in advance — an added advantage. If you are only going to cook one innard, halve the amounts of seasonings (from the soy sauce through the ginger), and use water to cover. The tongue should simmer for about 1 hour and 10 minutes, the liver no more than 30 minutes.