Name: Pork Ears in Red Oil
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs pig ear; 1 piece Pork belly; 2 pieces Cucumber; Some Green onion ginger garlic; Some White wine; Some Soy sauce; Some Chili oil; Some star anise; Some Cinnamon; Some Bay leaf; Some clove; Some Fennel; Some Dried red chili; Some Tsaoko; Some pepper; Some Licorice; Some salt

Pork Ears in Red Oil

by Scarlett WH

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

After the beginning of summer, the temperature began to rise, and the appetite became less and less, so I made some appetizing cold dishes with meat and vegetables to arouse the appetite of the family. Pork ears with red oil, a classic cold dish, appetizing, delicious and simple, it is a delicious dish with wine and rice. Although grandma’s craftsmanship has not been handed down, there is still a small secret, that is, when making vegetarian dishes, beef and other stewed goods, you must add some pork belly to make them all have meaty flavor. Can it taste bad?

Marinate the pig's ears in advance. It is best to soak the marinated pig's ears for a few hours to make it more delicious. When eating, cut the pig's ears diagonally into thin slices, then plan some cucumber slices and place them around, pour in the homemade red oil, so that a delicious plate of "red oil pig's ears" is completed. The pork ears are crispy and delicious, with a rich sauce, and very tough. Together with the crispy cucumber slices, the taste is delicious and not greasy. "

Pork Ears in Red Oil

1. Prepare the raw materials, soak the pork ears and pork belly with cold in advance;

2. Pork ears and pork belly in a cold water pot, put all the aniseed in a steel ball, and add an appropriate amount of white wine;

3. Then add green onion and ginger segments and appropriate amount of dark soy sauce. Bring to a boil on high heat;

4. Skim the scum after boiling;

5. Cover again, turn to low heat and simmer for 30 minutes;

6. Add appropriate amount of salt, continue to simmer for 10 minutes, turn off the heat, and soak for one or two hours;

7. Cut the stewed pork ears obliquely into thin slices;

8. Then shave the gherkin into thin long slices;

9. Place the cucumber slices in a circle and put the cut pig ears in the middle;

10. Put garlic mash in the middle, drizzle with red chili oil,

11. Garnish with fennel leaves.

Tips:
1. Aniseed for marinating pig ears: green onion and ginger, star anise, cinnamon, bay leaf, pepper, dried chili, licorice, grass fruit, clove and cumin, etc. Put them in the seasoning steel ball to keep the brine Clean
2. Soak the ears and pork belly in water or blanch in advance, add white wine to remove the fishiness when marinating, and remove the foam after the water is boiled to keep the umami to the greatest extent; After boiling, turn to low heat and cook the ears for 30 minutes. Eight or nine layers are cooked, then add salt, and cook for 10 minutes at the end; turn off the heat and soak for a few hours to add more flavor;
3. Usually stewed chicken, duck or chicken miscellaneous, vegetable dishes and other ingredients that do not have big oil, add a piece of pork belly and boil it for a more fragrant taste; the brine can remove the ingredients, boil it and put it in the refrigerator to freeze, and use it next time. You can also add some aniseed to continue the stewed dishes.