What are the ingredients for braised pig ears?

As for braised pig ears, this is a method that many friends like. The texture of Zhuerduo is relatively crisp, but the taste is not strong, so the use of brine can make up for this shortcoming. When making braised pig ears, the focus is on the combination of ingredients. There are many ways to make the brine, and you can also adjust it appropriately according to your taste.

Spicy Shredded Ears

Main ingredients: 400g pig ears, 1 shallot, some peppercorns, some dried chilies

Seasoning: 2 tsp sesame oil, 4 tsp salt, 1/2 tsp MSG

1. Scrape and clean the pig ears, apply salt, marinate for 3 hours, put them in a pot, cook over high heat until 60% to 70% cooked, remove and let cool;

2. Cut the pig ears into shreds, add salt and MSG, mix with your hands until fluffy, and put them into a plate; wash and cut shallots into shreds; chop dried chilies;

3. Pour sesame oil into the pot and heat it until it is 70% cooked. Pour in the Sichuan peppercorns and chili peppers and fry them over low heat for 3 minutes. Then switch to medium heat. When the Sichuan peppercorns are fragrant, remove the peppercorns and chili peppers. Pour the sesame oil on the pig ear shreds and sprinkle with green onion shreds.

Red oil pig ears

The dish of red oil pig ears is simple, delicious and appetizing, and is a great dish to go with wine or rice. Although the method of cooking red oil pig ears is very simple, it can be made into many different styles.

Method 1: braise a pig ear, a cucumber, 4 cloves of garlic, a coriander, salt, aged vinegar, MSG, and Lao Gan Ma chicken chili sauce in appropriate amounts. Crush the cucumber with a rolling pin and break it into small pieces with your hands; cut the braised ears into strips, mash the garlic, and chop the coriander; mix all the ingredients, add appropriate amount of salt, aged vinegar, MSG, and a spoonful of Lao Gan Ma chili sauce and mix well.

Method 2: A pair of pig ears, appropriate amounts of onion, ginger, garlic, pepper, star anise, light soy sauce, dark soy sauce, cooking wine, vinegar, chicken broth, sugar, salt and sesame. Wash the pig ears, put them in cold water, add onion segments and ginger pieces, bring to a boil over high heat, remove them, wash them and put them in ice water. This step is to freeze the pig ears quickly to make them very chewy. Prepare another pot of water, add onion, ginger, cooking wine, star anise, pepper, light soy sauce, dark soy sauce, and pig ears. Bring to a boil over high heat, then simmer over low heat for 30 minutes. Remove the pig ears, let them cool, cut into shreds, and mix with red oil.

Method 3: Wash the pig ears, boil them in water, rinse them clean and pour out the water. Add water to the pot again, add onion segments, ginger slices, cooking wine, star anise, and pig ears. Bring to a boil over high heat, then cook over medium heat. Cook for about half an hour and turn off the heat. After it has cooled naturally, cut into shreds, mix soy sauce, a little vinegar, minced garlic, minced ginger, a little sugar, chili oil and salt into a juice, pour it on the pig ears and mix well.

Nutritional value:

Pig ears contain protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc. They have the effect of strengthening the spleen and stomach. They are suitable for people with qi and blood deficiency and weak body.

Pig ears are very nutritious and taste very good, especially the braised pig ears eaten as a cold dish. They are soft, flexible and crispy, taste fresh and not greasy, and are rich in gelatin.