Recently, I really want to eat braised pork, especially pork ears
It just so happened that my aunt had opened a braised vegetable restaurant for 20 years, and all kinds of braised vegetables were pinched in hand
She taught me how to make pig ears, the first time I did it
I did it
Prepare the ingredients:
Pork ears, marinade bun (star anise, bay leaves, cinnamon) cooking wine, light soy sauce, dark soy sauce, bean paste, shallots, ginger
Steps:
1. Prepare a burnt pig ear first, clean it, put ginger slices and cooking wine in a pot under cold water, and skim off the foam after the pot is boiled. (Be sure to singep, otherwise it will not be clean, and the smell of pigs will be particularly strong)
2. Remove and rinse with cool water
3. The marinade package bought in the vegetable market (you can add bay leaves, star anise, cinnamon and peppercorns) in water and boil it open for later use, which makes it easier for the marinade to come out.
4. Put rock sugar in cold oil, fry until bubbles turn color, pour a small amount of hot water, pour it into a bowl and set aside (remember to be sure to have hot water)
5. Stir-fry the green onions, dried chili peppers and bean paste together in the hot oil until fragrant, pour in the sugar water and marinade prepared just now (the bean paste can be put later)
6. Put the pig's ears in Pour in the dark soy sauce to color, two slices of light soy sauce, cooking wine and oyster sauce
You can throw away the salt (you don't need to add more salt if you add bean paste in front) and simmer for 30 minutes over medium-low heat, turning over the color halfway
7. Turn off the heat and simmer for 30 minutes to an hour to get more flavorful, and you can get out of the pot! (Be sure to simmer for 30 minutes, otherwise the taste will be much worse)
8. You can slice it when it cools a little, and it is really fragrant to cry after cutting and stirring
The steps of cold dressing are as follows:
The marinade can also be reused
No one can refuse braised vegetables! Not! Yes! Person!
Source: Yu Jin Food