Braised pig ears
Overview
Pig ears are rich in protein, vitamins and carbohydrates. The colloid contained in pig ears has the effect of replenishing deficiency and strengthening the spleen and stomach. Braised pig ears are delicious but not greasy, and can replenish the collagen needed by the human body.
Tags
Ingredients
Steps
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Wash the purchased pig ears repeatedly, boil the water in the pot, add the pig ears, cooking wine, ginger slices, and green onion slices (no green onions) and blanch until raw).
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Put an appropriate amount of cooking oil in the pot, stir-fry star anise, peppercorns, bay leaves, and dried chilies until fragrant.
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Add boiling water, add blanched pig ear light soy sauce, braised soy sauce, red yeast rice, appropriate amount of rock sugar, and salt and bring to a boil.
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As the braised pig ears have been colored to a ruddy color, they are particularly beautiful and the pig ears are in a moderately soft and hard state.
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Take out the pig ears, slice off the thicker parts and cut them into small pieces. Overlap the tips of the two ears and put the cut into small pieces of ear root meat. I first spread a layer of film on the cutting board, and then rolled it up tightly with the film.
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After rolling, I put a set of cooking nets on it to prevent it from loosening, and refrigerated it until it was completely cool.
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The braised pig ears are red in color, just take them out and slice them.
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Arrange the cut braised pig ears on a plate, and garnish with a branch of the fresh flowers you bought tomorrow. It’s so pretty! Braised pig ears are delicious and not greasy, and can replenish the collagen needed by the human body.
