Pig's ears, also known as windward ears, are rich in gum and are suitable for people with insufficient qi and blood and thin body. Usually, what we see most is braised pig's ears, which is the best appetizer for foodies, with soy sauce, sesame oil, pepper, garlic foam, coriander and chopped green onion. Pig ears are chewy, fat but not greasy, crisp and spicy, and never tire of eating them.

Pig ears are delicious, but the price is too high to buy outside. The price here in Hunan is one catty in 45 yuan. I don't know what other places are like.

The method of braising pig ears:

Bought pig ears; Need cleaning, especially ears and eyes, there will be a lot of hair. Scrape the pig's ear with a knife. Prepare marinade: ginger 1, fragrant leaves 3, cinnamon 1, dried red pepper 5, star anise 6, pepper 1, dried tangerine peel 1.

Rinse pig ears with clear water, then rub them with salt, and put clear water in the pot to boil and blanch; Boil until the water boils, and the pot cover does not need to be covered, which can remove the pigsty gas; Pick up the pig's ear, wash it with warm water, and clean the hair pliers on the pig's ear with tweezers. Pour in a little fresh flavor. Pour in marinades such as dried red pepper and ginger, and add soy sauce to color. Add soy sauce; Add a little thirteen fragrant powder.

A little bit tastes extremely fresh. 1 tablespoon cooking wine. That's necessary. ? Add 1 tablespoon sugar. Add 1 tbsp refined salt. The amount of water put into the stew pot is parallel to the pig's ears, and appropriate amount of old brine can be added. After opening the lid and boiling, cover the lid and stew for 40 minutes, then turn off the fire and stew for more than 3 hours.

There are many guests at home during the Spring Festival, which is very lively. Not every dish takes a long time, so prepare some time-consuming ingredients in the early stage and simply put them on the table, which is beautiful and full, killing two birds with one stone. Cut it again. This is easy to shape.

Because you have to make a platter and go back to the nest, don't change knives for pig ears. Cut directly along the pig's ear. Don't cut it too thin, which is equivalent to the thickness of chopsticks. Better put it on a plate.