Fried Pork Ears with Capers
1.
Ingredients: 200g capers, braised pig ears, one auxiliary: vegetable oil, 10g light soy sauce, 5g ginger, 2 millet peppers (optional), 2 garlic sprouts, 1g chicken essence
2.
The best way to wash tamarind beans is to rinse directly with water, cut into small sections, don’t cut too small, and fry with pork ears, mince ginger
3.
Shred the braised pig’s ears. You can cut them into smaller pieces. This is more suitable for matching with capers. Cut millet peppers into small cubes, wash the garlic sprouts, remove the head and tail, and cut into small pieces.
4.
Hot pot with cold oil, stir fry with millet pepper to get a hot and sour taste. The highlight is that the spicy flavor of millet pepper is enhanced.
5.
After the tamarind beans are stir-fried and the sour aroma comes out, stir-fry for a while. The taste of this dish depends on it.
6.
Add pig ears and stir fry together to get the smell of fat bleeding
7.
Add minced ginger and stir fry evenly, because capers and braised pig ears have salty taste, generally you don’t need to add salt
8.
Add garlic sprouts and stir fry to get the aroma of garlic. If the whole process is too dry, you can add a little stir fry. It is best not to have too much soup, so it tastes good if it is oily and moist.
9.
Add garlic sprouts and stir fry to get the aroma of garlic. If the whole process is too dry, you can add a little stir fry. It is best not to have too much soup, so it tastes good if it is oily and moist.
10.
Add some chicken essence, stir fry evenly, and it will be out of the pot
11.
The garlic has a strong fragrance, hot and sour and refreshing, too much for dinner
Tips:
1. The capers must be fried to give out the sour flavor, so that the dish is refreshing
2. Braised pig ears, be sure to fry out the fat, so that the tamarind beans are delicious
