Spicy stewed pork ears
By PearlSchmidt
Ingredients: soy sauce,salt,licorice,kaempferol,onion,MSG,cooking wine,rock sugar,soy sauce,Jiang,garlic,black pepper,grass fruit,cinnamon,pepper,dried chili,aniseed,chili powder,cumin,pig ears,old brine
Recipe Recommendations
- pig ears of 2
- onion one
- Jiang 1 block
- garlic 3 capsules
- pepper appropriate amount
- black pepper appropriate amount
- cinnamon appropriate amount
- kaempferol appropriate amount
- chili powder appropriate amount
- aniseed appropriate amount
- cumin appropriate amount
- licorice appropriate amount
- dried chili appropriate amount
- grass fruit appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- old brine appropriate amount
- rock sugar appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
Steps for Spicy stewed pork ears
1
Pig ears are cleaned repeatedly, and residual hair must be picked clean. Put it in a cold water pot and blanch it over high heat for 10 minutes, remove and rinse off the foam.2
Wash the marinated material and wrap it in gauze, place it in the pan, add cold water equal to the amount of pig ears and soak for half an hour. Bring to a boil over high heat and turn to low heat for half an hour. Turn off the heat if the flavor of traditional Chinese medicine wafts out.3
Lower the temperature to about 80 degrees, add the pig ears and seasoning, bring to the boil over high heat, cover and turn to medium heat and simmer for 40 minutes. After turning off the heat and letting it cool, let the pig ears continue to soak in the brine for more than 4 hours to taste better.4
Remove and place in the refrigerator, and mix with cold dressing when eating.Spicy stewed pork ears Make Tips
First roast the pig ears over low heat, then use a small knife to scrape off the hair; it is easier to scrape clean.