Summer Dishes ~ Cold Pork Ears

Name: Summer Dishes ~ Cold Pork Ears
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece pig ear; 1/2 root carrot; 1/2 root Cucumber; 1 tsp Sugar; 100ml Marinade juice; 2 tbsp Soy sauce; 1 tbsp Cooking Wine; Some ginger; Some garlic; 2 tbsp Vinegar; Some sesame oil

by Migu's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The hot weather is getting less and less appetite, so make some appetizers with meat and vegetables to arouse the appetite of the family. Cold pork ears, rich in collagen, crispy taste, appetizing and relieving greasy, served with wine, have always been popular with everyone. It's not cheap to buy ready-made products outside! It's better to do it yourself, it's clean, affordable and delicious, and it's not inferior to the ones bought outside. The ears of pigs are crispy, delicious and not greasy. They are also rich in gums and refreshing.

Summer Dishes ~ Cold Pork Ears

1. Prepare the materials;

2. Wash the pig ears, remove the miscellaneous hairs, put the ginger slices in a pot under cold water, and pour the cooking wine;

3. Pour the brine juice;

4. Pour light soy sauce;

5. Add sugar and cook for 30 minutes;

6. Then pick up and let cool, and cut into thin strips;

7. Shred cucumber;

8. Shred carrots;

9. Put the carrots in boiling water, and after the water boils again, remove and drain the water;

10. Pour the light soy sauce, stir well with sesame oil and marinate for 30 minutes, and the side dishes are ready.

11. Pour the light soy sauce, stir well with sesame oil and marinate for 30 minutes, and the side dishes are ready.

Tips:
1. After the first blanching of pig ears, it is best to cool them with ice water. If there is no ice water, just use tap water to cool them down!
2. If you like spicy food, add some chili oil to taste better!
3. If you buy pig ears that have not been cleaned, you can burn them on a gas stove for a while after returning home, until the outer skin is browned, then soak in cold water and wash it off.