Braised Spicy Crispy Pork Ears

Name: Braised Spicy Crispy Pork Ears
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty pig ear; 2 spoons Halogen material; Balance yourself Northeast small peanuts; a little salt; 2 pcs star anise; 2 tablets Bay leaf; 10 capsules Fennel; 1 spoon Soy sauce; Some Cooking Wine; Some Rice wine; Some Chicken Essence; Some MSG; 1/2 a spoon olive oil; a bit more Rapeseed oil; 5 Round garlic; 3 buds Bubble ginger; Regulate your own spiciness Pickled red pepper; 1/2 a spoon Pepper noodles; 1 spoon Chili noodles; one slice Cinnamon; A Sanna; 2 tablets ginger; 2 tablespoons Oyster sauce

by Chongqing strong brother jmyWR

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Many people will surely ask that it is better to just put the pig's ears in brine first and then fry it. If you do this, the ears will not be tender and crisp.
1. Pig ears are rich in protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other trace elements necessary for the human body. It has the effects of invigorating the spleen and stomach, and is very suitable for qi and blood deficiency and body Eat thinner.
2. Pig ears are rich in gums, which makes it taste very good, soft and crisp, and taste fresh and fragrant.
3. In addition, the calories contained in every 100 grams of pig ears is about 176.0 kcal, which is not too high, and women who love beauty can also eat it with confidence. "

Braised Spicy Crispy Pork Ears

1. Prepare the peanuts and put them on the plate. The peanuts are quite delicious.

2. Put the pig's ears in a pot under cold water, add cooking wine, rice wine, ginger, about a few minutes after the water is boiled, one end of the chopsticks is inserted into the pig's ears, the skin is not worn through the roots, and the colander is rinsed with cold water until it is dry and ready for use. This is to ensure the tenderness of the ears later.

3. Ingredients; dice pickled pepper, pickled ginger, garlic, and scallion into long sections for later use. Cut the pig's ears into long strips with a diagonal knife. Don't be too thick. If it is thick, it will take a little longer to fry. It doesn't matter.

4. Adjust the brine; start the pot with a bowl of water, add 2 scoops of the brine, add San Nai, star anise, bay leaves, anise, cinnamon, and heat for ten minutes. Taste the taste and start the bowl, there is almost half a bowl left.

5. When the temperature is warm, pour in the pork ears to be determined. Add pepper noodles, pepper noodles, olive oil, and oyster sauce, mix well, and marinate for 10 minutes to make it delicious. I generally don't use chicken essence and MSG.

6. From the pot, boil the rapeseed oil, turn off the heat, soak red pepper, soaked ginger, round garlic, chili noodles, and stir-fry on low heat until the red oil comes out. Add cooking wine ears and stir-fry 4 times over medium heat, pour into the prepared brine and stir-fry quickly over high heat. If the salt taste is right, you don't need to add it again. Under high fire, stir-fry the shallots quickly. Be careful not to over-fry, otherwise it won't be crispy. , 8 to 9 are mature, the next cooked sesame seeds are turned over twice to start the pot.

Tips:
It’s best to buy ears in the supermarket, smell, look, touch,
My mother is in poor health, so she has to take care of her at ordinary times. Please understand the details of the pictures. Thank you.