Cold Pig Ears
by Flyer
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Material drawing.
2. Bring the pig ears to a boil in a pot of cold water.
3. Add appropriate amount of cooking wine to remove fishy.
4. Cook until the smell of wine is gone, pick it up, and rinse with clean water.
5. Put the bittern in the water, add dark soy sauce, light soy sauce, rock sugar, salt to taste, boil and simmer for half an hour on low heat. (How much seasoning you need to add depends on your taste)
6. Put the pig ears into a boil and simmer for 10 minutes and turn off the heat. (Boiled for too long and then soaked in brine, pig ears will be very soft and taste bad.)
7. The just cooked brine is hot, the pig ears will be softer than when the heat is just turned off when soaked in it, and the taste is just right. It is best to soak overnight before picking it up, so that it will be more delicious and fragrant)
8. Slice the cold pig ears.
9. Sprinkle chopped green onion, drizzle a little bit of brine, drizzle a little bit of hot oil, sprinkle with sesame seeds, mix well and serve.
