Braised pig ears

Overview

I am a meal-packing person, so sometimes some dishes are prepared in the evening so that the next morning is not so busy. For example, braised elbows, tofu, pig ears, beef, eggs, etc. are all done after dinner. Once braised, put it in the pot and soak it. Cut it up the next morning, pour on the sauce and you have a dish. You can calmly cook one or two vegetarian dishes. While cooking, the rice cooker is cooking at the same time. Haha, the lunch meal is ready in 20 minutes.

Ingredients

Steps

Clean the pig ears
Boil water in a pot, add star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chili peppers, and ginger and bring to a boil. After the water boils, turn to low heat and simmer for about 10 minutes to dissolve the aroma of the aniseed into the water
In another pot, add water, add pig ears, ginger slices and cooking wine, blanch the water, then clean the pig ears
In the water where the aniseed is cooked, add salt, rock sugar, cooking wine, oyster sauce, dark soy sauce, light soy sauce. Add the blanched pig ears and marinate them. After the brine boils, turn down the heat and marinate for about 15 minutes. Turn off the heat and let the pig ears soak in the brine for at least 1 hour. If you have enough time, you can leave them overnight for a more delicious taste. Cut the braised pig ears into slices
Take a bowl, add 2 tablespoons of boiling water, 3 tablespoons of brine, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 1.5 tablespoons of balsamic vinegar, 0.5 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of chili oil, a small amount of chicken essence, a small amount of minced garlic to make a sauce, pour it on the cut pig ears
The braised pig ears are so attractive in color and will greatly increase your appetite

Overview

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Ingredients

Steps