Now, with our living conditions getting better and better, specialty snacks from all over the country begin to face the whole country. Food that many people used to like is now rare. I remember what wild vegetables I ate when I was a child. Some of them were already very expensive, and some of them were no longer eaten.

Today, I would like to share with you this delicious food, which was once very popular among the older generation, but now few people eat it. This dish is cold pig ears. In the past, pork head was cheap and delicious, and it was an appetizer for many people. Now pig's head meat has been rejected by many people.

The reason is that pig heads are ugly, and fewer people eat and buy. It has become an embarrassing food, so let's see how this dish is cooked.

Cold pig ears

-The raw materials needed-

2 pig ears, 4g ginger, 2 tablespoons cooking wine, 1 segment cinnamon, 4g garlic, 2 star anise, 3 or 4 fragrant leaves, half red pepper, half dried pepper, 1 teaspoon celery, 1 teaspoon bean paste, half teaspoon soy sauce, half teaspoon Chili oil, half teaspoon oyster sauce and pepper.

Production steps:

1, clean pig ears, because there will be extra Mao Mao in pig ears, so be sure to check it when you buy it and remove it with tweezers. Then put the pig's ears in cold water, add onion, ginger slices, cinnamon, fragrant leaves, star anise and 2 tablespoons of cooking wine to remove the fishy smell, and add more water to the pig's ears.

2. Boil the pig over high fire for 30 minutes. You can easily pierce the pig's ear with chopsticks, which means that the cooked ear is almost ready. For too long, the crispy taste of pig ears is gone. Remember to turn the pig's ear when you are alive.

3. After the celery is selected and washed, it is cut into small pieces with the same length as possible, and the red pepper is also shredded for use. Cold dishes are the most important color matching. I use celery because I can't eat spicy food. You can also prepare green peppers. I also prepared pectin for red pepper, so you can eat spicy food with confidence.

Boiled pig ears will taste better if they are stirred with cold water. Take it out and cut it into filaments for use.

5. After the water in the pot is boiled, put the celery in and simmer for a few seconds. Then heat oil in another pot, add Jiang Mo, chopped green onion and minced garlic, and stir-fry until fragrant. When the fragrance comes out, add 1 spoon of bean paste and stir-fry until fragrant.

6. Put the fried seasoning into the cut pig ears, and add half a spoonful of soy sauce, oyster sauce, a little sugar, half a spoonful of Chili oil, sesame oil, steamed fish soy sauce, a little salt, chicken powder and onion. Stir well and put it in the refrigerator for a little taste before taking it out. An appetizer is ready, and my husband almost got drunk because of this dish.

Tips:

1. The pig's ears cooked in medium heat 15 minutes are just ripe, and the taste is not enough. Thirty minutes is just right. When cooked, the taste is still crisp and tender, but remember not to blanch for too long, which will make the taste of pig ears soft and not delicious.

2. The biggest problem with pig ears is that there is pig hair. It is suggested that you can cook it before pulling it out, which will save labor.

3. If you can eat spicy food, put more pepper, but if you can't, put less pepper.