Red oil pig ears
Overview
After the beginning of summer, the temperature begins to rise, and the appetite becomes less and less, so I make some appetizers with meat and vegetables to whet the appetite of the family. Red oil pig ears, a very classic cold dish, appetizing, delicious and simple, it is a delicious dish to go with wine and rice. Although grandma's cooking skills have not been passed down, there is still a little secret. When making vegetarian dishes, beef and other braised foods, you must add some pork belly to make them all have a meaty aroma. Wouldn't it taste delicious? Braise the pig ears in advance. It is best to soak the braised pig ears for a few hours to make them more delicious. When eating, slice the pig ears diagonally into thin slices, then place some cucumber slices around them, pour in homemade red oil, and a delicious plate of red oil pig ears is completed. The pig ears taste crispy and delicious, with rich sauce flavor and very tough. Coupled with the fragrant and crisp cucumber slices, the taste is delicious and not greasy.
Tags
Ingredients
Steps
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Prepare the raw materials. The pig ears and pork belly have been cold-soaked in advance;
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Put the pig ears and pork belly into the pot under cold water, put all the aniseed ingredients into the steel ball, and add an appropriate amount of white wine;
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Then add onion, ginger and appropriate amount of dark soy sauce, turn up the heat and bring to a boil;
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After boiling, skim off the foam;
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Cover again, reduce to low heat and simmer for 30 minutes;
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Add an appropriate amount of salt, continue to simmer for 10 minutes, turn off the heat, and soak for another hour or two;
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Slice the braised pig ears diagonally into long thin slices;
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Then shave the gherkins into thin long slices;
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Roll the cucumber slices into a circle and put the cut pig ears in the middle;
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Put minced garlic in the middle, pour red chili oil,
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Garnish with fennel fronds.
