Exercise 1
Ingredients: 2 pig ears, chives 1 root, ginger 1 root, 3 dried peppers, 3 star anise, appropriate amount of soy sauce, appropriate amount of chicken powder, appropriate amount of pepper, and a small amount of soy sauce.
1. Scrape the pig's ears and blanch them in boiling water. If they catch a cold, control them.
2. Slice shallots, slice ginger, and put a small amount of cold water in the Chili dry slice pot;
3. Mix soy sauce, chicken powder, pepper, soy sauce, star anise, onion, pepper and ginger slices into a marinade;
4. Add cold water to the pig's ears, heat it to a simmer, and simmer for an hour (if you like tender food, you can stew for another hour, and if you like chewing head, you can only stew for 40 minutes).
5. After the juice is cooled, soak the pig's ears for more than 4 hours, or put them in the cold room for the night.
Exercise 2
Ingredients: pig's ear 1 root, ginger 1 slice, onion, star anise, pepper, soy sauce or braised juice 1 spoon, 2 tablespoons of soy sauce, rice wine 1 spoon, sesame oil 1/2 tablespoons, old brine soup or cold water.
1. Put the dissolved pig ears in cold water. Add 1/2 tablespoons of edible salt to the water. Pour in a little Shanxi vinegar. Wash the surface layer of pig's ear and the position of its eardrum repeatedly with both hands. Wash pig ears with cold water;
2. Add water to the pot and bring it to a boil. Wash the pig's ears and put them into the boiling water pot. The fire boiled for 8 minutes. Cook until the surface floats with white foam. Remove the pig's ears and clean them with cold water;
3. Put the dissolved pig ears into a stone pot and add 1 tablespoon soy sauce or braised sauce. Add 2 tablespoons soy sauce. Add 1 tbsp rice wine. Add 1/2 spoonfuls of sesame oil. Then add onion, ginger, star anise and pepper. Pour the old marinade into the pig's ear;
4. Boil on high fire for 40 minutes. When cooking for 20 minutes, turn the pig's ears over with chopsticks and cook for another 20 minutes;
After 5.40 minutes, if you want to preserve the sauce, you should pick up the pig's ear. If you don't keep the sauce, simmer it.
Exercise 3
Raw materials: 800g of pig's ear, 50g of spice package, 20g of ginger, 20g of onion, 20g of lettuce, 30Ml of rice wine, 25ml of soy sauce, 0/00ml of soy sauce/kloc, and appropriate amount of vanilla extract.
1, pig ears can ask the meat stall to remove the black hair, and then wipe the surface clean;
2. Spices include star anise, pepper, fennel and poria cocos, which can be purchased immediately or matched by themselves;
3, other seasonings are ready, ginger is cut into pieces, lettuce is cut into long sections, and onions are beaten into onion knots;
4. Put all the raw materials into the stone pot, pour in the cold water covered with food, and pay attention to let the pig's ears be swallowed up in the juice as much as possible;
5. After the fire boils, turn to slow fire and cook for about 40 minutes. Poke the wooden chopsticks into the thick part of the pig's ear, which can be easily inserted, indicating that it is cooked, and turn off the fire;
6. Pick up the pig's ear and dry it, cut it into shreds, then pour in a small amount of marinade and decorate it with Xianglai.