Cold homemade braised pig ears
Overview
A delicious cold braised pig ear, how can a summer table be without it? Pig ears are rich in gum, which is not only delicious but also has beauty benefits. Hurry up and make your own delicious and safe cold dish, guaranteed to be a hit!
Tags
Ingredients
Steps
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Prepare ingredients: Pig ears: appropriate amount, scrape and wash the pig ears, soak in cold water for at least half an hour.
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Ingredients for stew: cloves, angelica, cardamom, licorice, kaempferol, galangal, bay leaves, cinnamon, star anise, cloves, fennel, amomum villosum, pepper: appropriate amount. If you don’t prepare so many of the above ingredients, at least star anise, bay leaves, and cinnamon must be included.
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Stewing ingredients: green onion: appropriate amount, ginger: appropriate amount, rock sugar: appropriate amount, salt: appropriate amount, cooking wine: appropriate amount, soy sauce: appropriate amount, sweet noodle sauce: appropriate amount, fermented bean curd: appropriate amount.
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Blanch the soaked pig ears. When blanching, put the pot under cold water. Once the water boils, take it out. Use warm water to rinse away the blood foam stuck on it and dry it for later use.
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Fried sugar color. Pour oil and rock sugar into the pot and stir-fry over medium-low heat. As the temperature rises, the rock sugar slowly melts. Using rock sugar to stir-fry the sugar color is the secret to the bright red color of the finished product.
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Stir constantly with a shovel and you will find that the color of the sugar gradually changes from white to brown at the beginning.
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Continue to stir, small bubbles will appear, and it is very close to what you need. Don't get distracted. When the sugar turns brownish-red and big bubbles appear, turn off the heat. Pour the fried sugar color onto the pig ears.
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Pour in all seasonings except salt. Add all the spices (put the spices in the filter grid, if there is no filter grid, you can wrap it with gauze), add warm water, the amount of water is just level with the pig's ears. You can choose light soy sauce or braised soy sauce as soy sauce. Try not to use dark soy sauce. Adding dark soy sauce will make the finished product too dark in color. After adding soy sauce, just make sure the soup is slightly darker than the color you want for the finished product. Cooking wine plays the role of removing fishy smell and increasing freshness, so you can add more.
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Using a pressure cooker saves time. After steaming and pressing for 15 minutes, it will mature. After it is mature, add salt to the soup and let it marinate for half a day before eating. The taste is really amazing. This is the key to good taste. Here's another little tip. After taking it out, you can apply a layer of sesame oil on the surface of the pig ears. In this way, the color of the finished product will be more glossy and the flavor of the braised food can be tightly locked in.
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Take an appropriate amount of marinated pig ears according to the number of people eating, cut them into shreds, add vinegar, pepper oil, a little salt, sesame oil, minced garlic, and serve with coriander, shredded green onions or cucumbers for cold dressing.
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This dish of cold braised pig ears is very suitable for summer, and its crispy texture makes it particularly refreshing.
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The cold braised pig ears are soft and crispy in the mouth, the taste is fresh and not greasy, and it is rich in colloid. It is a beauty dish.
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The most interesting name I have ever heard of "Cold Pig Ears" is the name of the dish "Whispers".
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I was puzzled at first, but later I found out that "whispering" is also called "ear biting". Haha, what a literary and artistic dish name, like it!
