Refreshing Spring Tooth Cold Pig Ears

Name: Refreshing Spring Tooth Cold Pig Ears
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 331g pig ear; 50g Lee Kum Kee Super Fresh Soy Sauce; 7g Spicy Spice Pot Seasoning; 10g Red rice wine; 40g Peanut oil; 5g parsley; 22g Garlic cloves; 5g White sesame

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Pig ears are rich in gums. I especially like the crispy bones, which are crispy, delicious and not greasy.

To keep the pig's ears crisp and crisp, blanch it again, soak in ice water, add some deodorant wine and cook it again, soak in ice water, refrigerate, and slice into thin slices for salad.

The pig ears treated in this way are very elastic and very chewy. They are seasoned with extremely fresh special-grade soy sauce, sprinkled with coriander and white sesame seeds, and can be eaten.

Ingredients

Refreshing Spring Tooth Cold Pig Ears

1. To prepare the ingredients, prepare a basin of ice water. You can use ice cubes to add clean water. I directly use the drinkable ice water from the drinking fountain; the burned pig ears are carefully brushed, scraped, and cleaned.

2. Add more than half the amount of water that can flood the pig's ears in a deep pot and bring to a boil.

3. The water is boiling, put in the pig ears, and boil it.

4. Use a slotted spoon to pick up the boiled pig ears, put them in the prepared ice water, and soak them until the pig ears are cool.

5. Add additional water to a deep pot, pour 10 grams of red rice wine, add pig ears, cover, boil on high heat, and cook for 15-20 minutes.

6. Prepare another pot of ice water, pick up the boiled pig ears and put in ice water, soak until completely cool.

7. Drain the pig’s ears, cover them with plastic wrap, and refrigerate them in the refrigerator for 30 minutes or more.

8. Stir-fry white sesame seeds over a low heat, let cool, and set aside; pat the garlic cloves flat with a knife, remove clothes, and cut into garlic for use.

9. To make a cold sauce: Pour the spicy fragrant pot seasoning and peanut oil into a small pot, stir-fry on medium-high heat, and turn it into red oil color.

10. Pour in the Lee Kum Kee extra-fresh soy sauce, boil, remove from the fire, add in raw garlic, and stir well.

11. Pour the cold sauce into a clean, dry bowl and let it cool for later use.

12. Refrigerate the pig's ears and take them out. Wash and chop the coriander first.

13. Cut the pig ears into several large pieces, and then cut each piece into thin slices.

14. Put the sliced pork ear slices in a bowl, add the cold sauce and mix well, add coriander, sprinkle with white sesame seeds, and enjoy.

Tips:
1. The ear part of pig ears is more crispy. Personally, I prefer the part with brittle bones.

2. The seasoning of the spicy fragrant pot contains pepper, seasoning, etc. If you don't like too spicy, you can reduce it as appropriate; the seasoning of the special-grade soy sauce is adjusted according to your personal taste, and the sauce made is not completely used up.

3. Add the processed coriander when you eat it, and don't add it if you don't like it.

4. It can be sealed and refrigerated for storage.