Stewed pork ear
Pig ear is rich in protein, vitamins and carbohydrates. The colloid contained in pig ear has the effect of tonifying the deficiency and strengthening the spleen and stomach. Marinated pig ear tastes delicious but not greasy, and can supplement the collagen needed by human body.
Step 1 . The bought pig ears are washed repeatedly, and the water in the pot is boiled and put into the pig ears, cooking wine, ginger slices, and scallion slices (there are no scallions), and blanched until they are broken).
Step 2 . Put a proper amount of cooking oil in the pot, stir fry star anise, Chinese prickly ash, fragrant leaves and dried chilli.
Step 3 . Add boiling water, add blanched pork ear sauce, braised soy sauce, red kojic rice, proper amount of rock sugar and salt to boil.
Step 4 . As the pickled pig ear has been colored to ruddy color, it is particularly beautiful, and the pig ear is soft and hard in a moderate state.
Step 5 . Take out the pig ear, slice the thicker part and cut it into small pieces. Overlap the two ear tips and put the cut ear root meat on the cutting board. I first spread a layer of film, and then use the film to roll it up tightly.
Step 6 . After rolling, to prevent looseness, I set another set of cooking net and refrigerate it until it is cool.
Step 7 . Marinated pig ears are ruddy in color. Take them out and slice them.
Step 8 . Put the cut pickled pig ear on the plate, and fold the flowers bought tomorrow into one flower to decorate it. It's beautiful! Marinated pig ear is delicious and not greasy, and can supplement the collagen needed by human body.
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