Spicy and Crispy Ears

Name: Spicy and Crispy Ears
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece pig ear; Some carrot; Some parsley; 1 stage Green onions; Some Minced garlic; a little Ginger and garlic; Some Soy sauce; Some salt; Some sesame oil; Some Chili oil; 1 bag Halogen bag; 2 tablespoons Cooking Wine; Some Vinegar

by Black cat sheriff kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Summer is here, and I don’t have much appetite. Let alone go out, I don’t even want to step into my own kitchen, but I still have to eat. So Kuaishou salad is the first choice for summer dishes. The spicy and crispy ears made today only need to be cooked one night in advance, and you can eat them the next day, and the spicy and refreshing taste is appetizing.

Spicy and Crispy Ears

1. First prepare the ingredients for braised pork ears.

2. Wash pig ears to remove fine hair, add two spoons of cooking wine and blanch them in a pot of cold water.

3. Prepare another boiling pot, pour in a proper amount of water, add the sachet of ginger and garlic, pour in a proper amount of dark soy sauce, and cook for 5 minutes on medium heat.

4. Add the ears of the pig after the aroma of the stewed bag is boiled.

5. Turn to medium heat and cook for 8 minutes after high heat, then add appropriate amount of salt, turn off the heat, cover and soak for flavor.

6. Prepare the seasoning for the cold dressing, and pick out the marinated pig ears (soak it overnight).

7. Cut the marinated pig ears into thin slices.

8. Cut carrots, parsley, and green onions, and mix in.

9. Add salt, sesame oil, aged vinegar and minced garlic, and mix well.

Tips:
1. The marinade bag is very convenient. If not, you can prepare a little star anise and bay leaves to cook together.
2. The cooking time of pig's ears should not be too long. If the pig's ears are cooked for too long, the taste is not crisp and soft.
3. You can leave the green onions that you are not used to. Carrots and parsley are random.