Spiced pig ears, a beloved Chinese appetizer, are prized for their tender yet chewy texture and rich, aromatic flavor. Here’s a step-by-step guide to mastering this dish at home.
Ingredients: 2 pig ears, 1 star anise, 2 cinnamon sticks, 3 Sichuan peppercorns, 5 cloves, 1 ginger slice, 3 green onions, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 tsp salt, and water.
Steps:
1. Clean: Scrub pig ears thoroughly, remove any hair, and cut into thin strips. Soak in cold water for 30 minutes to remove excess blood.
2. Blanch: Boil ears in water with 1 ginger slice and 1 green onion for 5 minutes. Drain and rinse under cold water.
3. Simmer: In a pot, combine blanched ears, star anise, cinnamon, peppercorns, cloves, remaining ginger, and green onions. Add water to cover. Bring to a boil, then reduce heat.
4. Season: Add soy sauces, sugar, and salt. Simmer on low heat for 1.5–2 hours until tender, stirring occasionally.
5. Rest: Turn off heat and let ears steep in the liquid for 1 hour to absorb flavors.
6. Serve: Chill and slice thinly. Drizzle with a little braising sauce and garnish with cilantro.
Tips: For extra flavor, add 1 tbsp cooking wine or 5 dried chili peppers. Store leftovers in the fridge for up to 3 days. Enjoy as a snack or side dish!
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