Braised Pig Ears

Name: Braised Pig Ears
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pig ear; 6 segments shallot; 6 slices ginger; 30 capsules pepper; 3 pcs Aniseed; 3 slices Bay leaf; 4 capsules Cardamom; 1g Fennel; 5 Dried chili; 1 piece Cinnamon; 30ml Fermented bean curd juice; 50g Soy sauce; 30ml Cooking Wine; 30g salt; 1500ml water

by Jesse Private

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The marinated pig ears are soft, waxy and crunchy. They can be eaten directly with the soup, or chopped with green peppers and sandwiched in the bun. The multi-layered taste is delicious.
After letting cool, add red oil juice and cold dressing juice to serve as a small cold dish, refreshing and delicious, with wine and rice.
You can also add green and red peppers and stir-fry together, fresh and not greasy, slightly spicy and burnt fragrance, unique flavor. "

Braised Pig Ears

1. Pork ears in a pot under cold water, add appropriate amount of cooking wine to remove the fishy, blanch for 2 to 3 minutes after the water is boiled and remove.