Pig ears are nutritious, crispy and tough, and are good meals.There are many practices of pig ears. The most common is the cold and then cold, which can make the pig ears taste more delicious.This article will introduce the practice of pork ears including juice pork ears, spicy pork ears, and roast pig ears!
Spicy ears
The ingredients are prepared 400 grams of fresh pig ear, and 20 grams of garlic feds; vegetable oil, salt, dried red pepper, peppercorns, and monosodaea.
Method Step 1. Scrape the pig ear, pickle it with salt for 1 hour, cook in a cold water pot until seven mature and remove, cut into silk, and put them in the plate.
2. Wash the dried red pepper, soak it with cold water, and cut it into a broken end for later use.
3. Put the fire on the fire, pour the vegetable oil to the 70 % heat, add the peppercorns and dried red pepper, turn the flavor of the small fire, remove the pepper and dried red pepper, and pour the oil on the pork ears.Sprinkle with garlic fry, add salt and monosodium glutamate, and mix well.
Thousand layer of ear silk practices
10 pork ears, green pepper shreds and bean sprouts each in moderate amount, Cantonese -style lohous lava (pepper, big ingredients, cloves, cinnamon, licorice, tension, sand ginger, Luohan fruit, cardamom, fragrant leaves, grass fruit, white pepper) 1) 1; Salt, chicken essence, cooking wine, chili oil, ginger slices, green onions, and large ingredients.
Method Step 1. Wash the ear ear, put it in boiling water and scald it, remove and drain it, cook on the fire, and scrape them.
2. Boil the water and put the pork ears, ginger slices, green onions, cooking wine, salt, chicken essence, chili oil. After 1 hour of fire, remove the cold water to cool the pig ear.
3. Put the loquat bag in the water and boil. Put the pig ear and cook it with medium heat for 10 minutes.
4. Put the pork ears and put them evenly in the stainless steel basin, hold it with heavy objects, take it out for about 6-8 hours, slice the disc, put the appropriate amount of green pepper, bean sprouts, and brush with pepper oil.
How to roast pig ear ear
500 grams of ingredients, 150 grams of Chinese cabbage, 35 grams of pickled peppers, and appropriate amount of coriander.15 grams of dried red pepper, 20 grams of Douban sauce, 10 grams of ginger slices, 10 grams of green onion segments, appropriate amount of fresh soup, 5 grams of garlic, 2 grams of monosodium glutamate, 5 grams of salt, 3 grams of sugar, 25 grams of color tensor.
Method steps 1. Wash the ear ear and change it to the size of the fingers; wash and cut into the same shape.
2. Heat the oil under the pot, stir -fry the pepper, bean sauce, ginger slices, and onion sections, add fresh soup to taste, and skim off the residue.
3. Boil the pig ear and sea cabbage until soft, and add garlic, monosodium glutamate, salt, sugar, collect the juice on high heat, sprinkle with a little coriander.
The practice of sauce pig ears
The ingredients are 1,000 grams of pig ear, 20 grams of cooking wine, 50 grams each of green onions, ginger slices, garlic cloves, yellow sauce, 25 grams of rock sugar and oil, 8 grams of refined salt, 5 grams of ingredients (15 grams of red song rice, octagonal, cinnamon, 5 grams each each, 1 gram of incense leaves) 1.
Method steps 1. Scrape the pig ear and remove the boiling water cooker. Remove it.
2. Add oil, ginger slices, green onions, and garlic cloves to the pot. Add the yellow sauce and stir -fry. Add water and all seasonings to boil the fragrance.
3. Add the pig ear, the sauce until it is soft, remove the dish, and pour the thick soup.

Related tags： Catering