Pork ears are very precious ingredients. This part of pork is rich in gelatin. Many people in life are thin and weak, and many people have blood and Qi deficiency. These people can eat more pork ears, which have a very good therapeutic effect. In addition, eating pork ears also has the effect of strengthening the spleen and stomach. Therefore, it is not advisable to eat more pork ears every day, and here is the method of making pork ears.

Materials

Pork ears 600g, cooking wine 4 tablespoons, white vinegar 4 tablespoons. Water 15 cups.

Seasoning A: soy sauce 4 tablespoons, cooking wine 2 tablespoons, star anise 2 pieces, Sichuan peppercorns half a tablespoon, scallions 3 pieces, ginger 4 slices.

Seasoning B: soy sauce 2 tablespoons, sugar half a tablespoon, minced garlic 1 tablespoon, salt half a teaspoon, coriander leaves half a cup, chili oil half a cup, sesame oil 1 tablespoon, Sichuan peppercorn oil 1 tablespoon. *Those who like spicy food can add 2 tablespoons of chili oil (the remaining residue of chili oil in the process of making chili oil).

Method

1. First, scrub the pork ears with 4 tablespoons of cooking wine and 4 tablespoons of white vinegar, then rinse clean with water, and then blanch in a pot of boiling water to remove the smell.

2. Put 15 cups of water in the pot, bring to a boil, add all seasoning A, then put the washed pork ears in, cook over medium heat for about 1 hour, until the cartilage of the pork ears can be easily pierced with a chopstick.

3. Remove the pork ears, drain and cool, slightly tilt the knife and cut into thin slices, put them in a large bowl, add seasoning B and mix well, let it stand for half an hour, then it is ready to serve.

Materials

Tea-flavored braising package 1, pork ears 1 pair, salt 1 large spoon, sugar 1 spoon, wine 30 tablespoons, smoking materials: 1 bowl, tea powder 1 spoon, sugar 1 spoon

Method

1. Wash the pork ears, remove the fur, blanch with boiling water, rinse with cold water, and set aside.

2. Add water to the pot until it covers the pork ears, bring to a boil, add tea-flavored braising package, the pork ears from step 1, and all the seasonings, and bring to a boil again. Reduce the heat and continue to cook for 30 minutes, then turn off the fire and soak for 20 minutes. After that, remove the pork ears, drain the water, and set aside.

3. Take a stir-fry pan, dry it, add flour, sprinkle sugar and tea powder mixed evenly, place a shelf on it, put the pork ears on the shelf, cover the lid and steam over high heat for about 10 minutes (must flip over during the process), then let it cool and slice before serving in a dish.

Materials

Main ingredient: pork ears

Braising ingredients: star anise, Sichuan peppercorns, salt, sugar, soy sauce, dark soy sauce, cooking wine, cassia bark

Method

1. Wash the pork ears, and put them in a rolling pot to blanch in boiling water.

2. After boiling, add the pork ears to a pressure cooker to braise. The braising ingredients include star anise, Sichuan peppercorns, salt, sugar, soy sauce, dark soy sauce, cooking wine, and cassia bark. I like the texture of the pork ears to be chewy, so I turn off the pressure when the pot starts to boil, wait for a few minutes after it stops, and then serve it out.

3. Cut the pork ears into strips.

Prepare garlic, green peppers, onions, and ginger.

4. Heat oil in a pot, add minced garlic, green peppers, onions, and ginger, and stir-fry with salt and black pepper.

5. Add the sliced braised pork ears and stir-fry, add soy sauce for color, add sesame oil, and serve in a dish.