Seasoning: 2 tsp sesame oil, 4 tsp refined salt and 0/2 tsp monosodium glutamate.
1. Scrape the pig's ears, wash them, add salt, marinate them for 3 hours, then put them in a pot, cook them with strong fire until they are 67% ripe, and take them out to cool;
2. Cut the pig's ear into silk, add salt and monosodium glutamate, stir it into fluffy shape by hand and put it in a plate; Wash shallots and shred them; Chop dried capsicum;
3. Pour the sesame oil into the pot and burn it until it is 70% mature. Pour in pepper and pepper powder, fry for 3 minutes on low heat, and then switch to medium heat. After the pepper is fried, take out the pepper and pepper, pour the sesame oil on the pig's ears and sprinkle with shredded onion. Red oil pig's ear is a simple, delicious and appetizing dish, especially with wine. Although the practice of red oil pig ears is very simple, it can also make many kinds of patterns.
One: Braised pig ear, one cucumber, four cloves of garlic, one coriander, salt, aged vinegar, monosodium glutamate, Laoganma chicken oil and hot sauce. Cucumber is smashed with a rolling pin and broken into small pieces by hand; Cutting salt spikes into strips, mashing garlic, and chopping coriander; Mix all the raw materials, add proper amount of salt, aged vinegar, monosodium glutamate and a spoonful of Laoganma hot sauce and mix well.
Two: a pair of pig ears, onion, ginger, garlic, pepper, star anise, soy sauce, soy sauce, cooking wine, vinegar, chicken soup, sugar, salt and sesame. Wash pig's ears, put them in cold water, add minced onion and ginger, boil them over high fire, take them out and wash them, and put them in ice water. This step is to quickly freeze them to make them very elastic. In another pot of water, add onion ginger, cooking wine, star anise, pepper, soy sauce, soy sauce and pig's ears. After the fire boils, turn the heat down for 30 minutes, then take out the pig's ears, spread them out, shred them and mix with red oil.
Three: Wash the pig's ears, put them in water to boil, rinse them off, and pour out the water. Add water to the pot again, add onion, ginger slices, cooking wine, star anise and pig's ears, and bring to a boil over high fire and cook over medium fire. Cook for about half an hour and turn off the heat. Naturally air-drying, shredding, mixing soy sauce, a little vinegar, minced garlic, Jiang Mo, a little sugar, Chili oil and salt into juice, pouring it on pig ears, and stirring evenly.
Four: pig ears, red pepper, scallion, salt, monosodium glutamate, sugar, sesame oil. Wash fresh pig ears, put them in a boiling water pot, heat them until they are just cooked, take them out, flatten them with heavy objects, and let them cool naturally. Slice the cool pig ears, put them in a bowl and add salt, sugar, monosodium glutamate, red pepper and sesame oil to make a flavor juice. Mix the ear pieces with the prepared sauce and shredded onion, and serve.
Five: 500g of pig ears, 50g of green onions, 40g of soy sauce, 50g of chili oil, 0g of monosodium glutamate10g, 2g of pepper powder and 25g of sesame oil. Scrape the pig's ears clean; 2. Soak in boiling water first, then scrape and cook in soup; 3. Take it out and rinse it with cold water; 4. Chop the onion; 5. Mix onion, soy sauce, Chili oil, monosodium glutamate, pepper powder and sesame oil into juice; 6. Cut the pig's ears into large pieces and mix them evenly with the juice. 1. Prepare ingredients
2. Clean the peas and soak the auricularia auricula in water.
3. Add a tablespoon of flour to the soaked fungus, gently knead it and wash it.
Step 4 prepare chopped colored peppers and minced garlic
After the water in the pot is boiled, add 2 grams of salt, and then pour the peas into the pot until all the colors change.
6. Pour the fungus into the water for 30 seconds, and then take it out for a bath.
7. Stir-fry minced garlic in hot pot and oil.
8. Add colored peppers and stir fry.
9. Pour in fresh soy sauce
10. Turn off the heat after adding Chili oil.
1 1. Pour in the scalded fungus and peas and mix well to serve.