Cold pork ears
By NickSchulist
Ingredients: salt,licorice,cooking wine,rock sugar,soy sauce,Jiang,tangerine peel,octagonal,soy sauce,pepper,onion knot,geranyl,pig ears
Recipe Recommendations
- pig ears appropriate amount
- Jiang appropriate amount
- geranyl appropriate amount
- licorice appropriate amount
- onion knot appropriate amount
- octagonal appropriate amount
- tangerine peel appropriate amount
- pepper appropriate amount
- rock sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Cold pork ears
1
Material drawings.
2
Put the pig's ears in cold water and bring them to a boil.
3
Add appropriate amount of cooking wine to remove the fishy smell.
4
Cook until the alcohol wears off, pick up, and rinse it with clean water.
5
Put the marinated material into water, add soy sauce, light soy sauce, rock sugar, and salt to taste, boil over low heat for half an hour. (How much seasoning you want to add depends on your taste)
6
Put the pig ears into a boil and cook over low heat for 10 minutes. (If you cook it for too long and soak it in brine, the pig's ears will be soft and rotten and the taste will be bad.)
7
The freshly cooked brine is hot, and the pig ears will be softer when soaked in it than when the heat was turned off. The taste will be just right. It is best to soak it overnight before picking it up, so that it will be more delicious and fragrant)
8
Slice the pig's ears that have been cooled.
9
Sprinkle with chopped green onion, drizzle with a little brine, drizzle with a little hot oil, sprinkle with sesame seeds and mix well. Serve.