Stewed pig ears
Ingredients: ginger slices,cooking wine,soy sauce,dried chili,shisanxiang,pig ears,marinade
Recipe Recommendations
- pig ears one
- marinade appropriate amount
- ginger slices appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- slightly spicy
- cook
- several hours
- simple
Steps for Stewed pig ears
1
When cleaning pig ears, you can rub them with salt.
2
Put it in a pot of boiling water and blanch until the water boils again. Do not cover this process to remove the fishy smell.
3
Then take it out and wash it with warm water.
4
Scrape the hair off the pig's ears.
5
Prepare the seasoning.
6
Put the marinade and water into the pan (the water can be parallel to the pig's ears), add the dried peppers and ginger slices.
7
Pour a little soy sauce and cooking wine (you can remove the fishy smell and color it) and sprinkle with some thirteen flavor powder.
8
After the water is boiled, add the pig ears.
9
Open the lid and bring to a boil, cover and cook over low heat for 40 minutes. (You can flip the pig's ears in between to avoid too light the color on one side)
10
Then leave the lid open and turn off the heat and simmer for more than 3 hours.
11
It's also cold at this time, so you can take it out and cut it into strips to plate.Stewed pig ears Make Tips
PS: 1. First, briefly roast the pig ears over low heat, then use a small knife to scrape off the hair; it is easier to scrape them clean this way. 2. When slicing the pig ears, hold the knife at an angle to achieve thin, fine slices. 3. Strain the sauce once more, pour it into a clean, water-free, and oil-free airtight container, seal it, and refrigerate; it can be used again next time.