Spicy stewed pig ears(xiang la lu zhu er )

Spicy stewed pig ears

Introduction:

Production steps:

Step 1: repeatedly clean the pig ears, and remove the residual hair. Blanch in a cold water pan over high heat for 10 minutes. Remove and rinse.

Step 2: wash the bittern, wrap it in gauze, put it into the pot, and soak it in cold water for half an hour. Turn high heat to low heat for half an hour, and turn off the heat when the smell of Chinese medicine comes out.

Step 3: lower the temperature of the marinade to about 80 degrees, put the pig ears and seasoning in, bring to a boil over high heat, cover and turn to medium heat to simmer for 40 minutes. Turn off the heat and let the pig ears continue to soak in brine for more than 4 hours after cooling, the taste is better.

Step 4: take it out and put it in the refrigerator, then mix it with cold sauce.

Materials required:

Pig ears: 2

Onion: 1

Ginger: 1 yuan

Garlic: 3

Zanthoxylum bungeanum: right amount

Black pepper: moderate

Cinnamon: moderate

Sannai: right amount

Chili powder: appropriate amount

Large material: moderate amount

Appropriate amount: Fennel

Licorice: moderate

Dry pepper: right amount

Tsaokuo: moderate amount

Salt: right amount

Soy sauce: right amount

Soy sauce: moderate

Bittern: right amount

Rock sugar: right amount

MSG: right amount

Cooking wine: moderate

Note: pig ears first with a small fire drying, and then with a knife shaving, easier to scrape clean.

Production difficulty: Advanced

Process: brine

Production time: several hours

Taste: Original

Chinese PinYin : Xiang La Lu Zhu Er