Cold Pig Ears
by Food is the best for the people-color, fragrance and taste
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Put the pig ears into the pot and add cold water to the water first, and then remove the blood to rinse off.
2. The way to have a long aftertaste of cold pork ears is to boil them in white brine: the spices are shown in the picture, and you can adjust them according to the materials you have on hand. The basic aniseed cumin and ginger are indispensable.
3. Put the pig's ears after flying in the water in the pot, add the spices and boil and turn to low heat for 40-50 minutes. The chopsticks can be easily inserted. The cooked pig's ears are softer, and the gel will become brittle after being put in the refrigerator overnight. of.
4. Stir-fry raw peanuts, rub the skin off, put it in a plastic bag and crush it with a rolling pin
5. Add a spoonful of oil to the pot to heat, add a large handful of pepper to remove from the heat.
6. Filter to get the pepper oil.
7. The fried prickly ash will be more crispy after being cooled, so you can easily grind the prickly ash with a fork or spoon.
8. The pig’s ears in the cool night are much harder than before, and the blades are obliquely cut into large thin slices.
9. Stir-fried sesame seeds and ground freshly roasted peanuts are put together
10. Stir-fried sesame seeds and ground freshly roasted peanuts are put together
11. The seasoning is as shown in the fried chicken broth with fried peanuts and sesame seeds, seasoned with salt, pepper oil, pepper pepper pink oil, copy soy sauce, celery, coriander, and chopped green onions
12. Mix two parts of pepper oil, two parts of red oil, one part of clear chicken soup, one part of copy soy sauce, and pepper powder in a bowl.
13. Mix the pig ears well and spread them on the plate. Finally, sprinkle with coriander, celery, chopped green onion and ground peanuts and sesame seeds. If the taste of this dish is strictly in accordance with the production method of red oil and copy soy sauce, it can basically be comparable to the one sold.
