1. Wash ears and remove excess hair and fat areas. Put the scallion and ginger in the pot with water, put the ears in the cooking wine and boil to remove the fishy, then take out the floating foam for use.
2. Put the green onion ginger, pepper aniseed, pepper, light soy sauce and salt in the pot again, add the pig ears and cook, about 25-30 minutes. Don't cook too badly, the ears are not easy to form.
3. Put the pig's ears on the cutting board, and put the weight on it in the refrigerator for more than 5 hours. This is my ear pressed all night.
4. Cut the ears into thin slices as much as possible. The ears I bought have been cut into pieces and packed in boxes. If you buy the whole ears, the cut effect will look better than mine.
5. Cut the cucumber into shreds and put it on the plate. I feel that it will be better to use a planer to slice it, because when you eat it, you find that the cucumber is delicious. If you slice it into slices, you can eat it 😝
6. Mix all the seasonings well, adjust the taste and mix into a bowl of juice for later use
7. Put the cucumber on the bottom, cover the ears on the cucumber, pour in a bowl of juice, and keep it in the refrigerator for more than one hour before eating. The taste is better
Tips:The main thing is to cut. You must have a sharp knife and try to cut as thin as possible. If you have a planer, it is better to plan large pieces with a planer.
If the seasoning is not spicy, the chili can be halved.
It’s best to use cooked pepper powder. If you don’t, you can roast the peppercorns and roll them into powder.
