How do you make smoked crispy ears? How to make pork ears delicious

400 grams of raw pig ears fried with green peppers, 100 grams of green peppers, and 10 grams of red peppers. Seasoning: a little minced ginger, 1 2 tsp of refined salt, monosodium glutamate, chicken essence, sugar, soy sauce, appropriate amount of pepper and water starch, 2 tsp of Shao wine, 4 tbsp salad oil. Remove the stems and seeds of green and red peppers, wash them, and cut them into filaments of consistent length.

Put the pig's ears in clean water, scrape them with a knife and drain them. Bring to a boil in a pot of clean water over medium-low heat until cooked through. Remove the cooked pig ears and dry, change the knife and cut into shreds.

Put the pot on the fire, add the salad oil and cook until it is hot, and then put in the ginger pot first. Then add the shredded pork ears and stir-fry for a while until fragrant. Then add the shredded green pepper and red pepper and stir-fry quickly over high heat.

Add refined salt, soy sauce, sugar, chicken essence, monosodium glutamate, Shao wine, pepper to taste. Thicken with water starch, collect the juice, and put it on a plate. 15 grams of green onion with crispy ear seasoning with laba garlic, 10 grams of ginger slices, 1 (star anise, Sichuan pepper, cinnamon, bay leaves, cardamom), 2 teaspoons of refined salt, 2 tablespoons of Shao wine, appropriate amount of clear soup, 1 tablespoon salad oil, 500 grams of rice vinegar. Peel the garlic, wash it, dry it in a cool place and put it in a container. 2. Pour in rice vinegar and mix well, put it in about 15 conditions, and soak it for 10 days to form laba garlic.

3. Wash the pig ears, blanch them in a pot of boiling water, and remove them. 4. Heat oil in a pot, stir-fry the green onion and ginger slices until fragrant, and add the clear broth. 5Then add spice packets and Shao wine to boil, skim off the foam, put in the pig's ears, cover the pot, turn to low heat and cook until ripe and tender.

6. Take it out and dry, cut it into large slices, put it in a bowl, add laba garlic and a little marinade to soak in the flavor. Add water to 2 pots of smoked crispy ears, add the material bag, refined salt, monosodium glutamate, and sugar to boil, then put in the pig ears and soak for 30 minutes, turn off the heat and soak until the flavor is absorbed, remove and drain. 3Take an iron pot, sprinkle a layer of rice, then sprinkle in tea leaves, sugar, and put an iron grate. 4 Then put the marinated pig ears, cover tightly, and burn with a strong fire for about 3 minutes until the iron pot is full of smoke, turn off the fire and disperse the smoke.

5. Take out the smoked pig ears, brush with a layer of sesame oil while hot, let it cool, cut it into slices when eating, and put it on a plate.

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500 grams of pig ears. 15 grams of star anise, 10 grams of nutmeg, 50 grams of chicken fat, 10 grams of sand kernels, 10 grams of angelica, 10 grams of cinnamon, 5 grams of cloves, 5 grams of fennel, 50 grams of fresh ginger. 15 grams of smoked tea, 25 grams of sugar, 100 grams of rice.

150 grams of refined salt, 50 grams of monosodium glutamate, 30 grams of sugar, 15 grams of sesame oil.

1 Wash the pig ears, blanch them with boiling water, remove the hair and rinse them for later use.

2 Add water to the pot and bring to a boil, put in the marinade packet, refined salt, monosodium glutamate, sugar and boil, then add the pig ears, soak the marinade in the marinade over low heat for 30 minutes, turn off the heat and simmer for another 20 minutes, take out and set aside.

3 Take an iron pot, sprinkle a layer of rice evenly on the bottom of the pot, then sprinkle tea leaves and sugar into the pot, then put an iron grate, put the pig's ears on it, cover the pot tightly, and burn it with a strong fire until smoke rises in the pot and leave the fire.

4 When the smoke is gone, lift the lid of the pot, take out the pig ears, brush with sesame oil, slice and arrange on a plate, and sprinkle coriander segments on top.

Pig ears are a delicacy that everyone loves. The meat cartilage is crispy, giving it a unique texture, and with the unique aroma of pork, it is simply a delicacy. The most common way to eat pig ears is cold salad, or braised pig ears, the taste is very good, but there is another way to eat pig ears is preserved pig ears, this taste is different, do you want to try it, let's learn the practice of preserved pig ears.

Ingredients: preserved pig ears (appropriate amount), red pepper (appropriate amount), garlic sprouts (appropriate amount).

Seasoning: oil (to taste), garlic (to taste), vinegar (to taste), sugar (to taste), chili oil (to taste).

Kitchen utensils: pressure cooker, wok wok.

1. Ingredients: preserved pig ears, red pepper, garlic sprouts, garlic vinegar, chili oil.

2. Wash the pork ears and soak them in cold water to soften.

3. Wash the red peppers and cut them into thick strips, cut the garlic sprouts into segments, and cut the garlic into puree.

4Put the pork ears in a pressure cooker for 10 minutes, pick up and cut into shreds and slices.

5Pour the vinegar into a bowl, add minced garlic and chili oil, if you don't eat chili, you can skip it.

6. You can eat it with pig ears, and when you eat, put the preserved pig ears in the prepared juice and dip them, which is quite appetizing.

7Add a little oil to the pot, heat 7, add red pepper and garlic sprouts and a little sugar to fry together.

8. Add the pork ears and stir-fry them together. Because the pig's ears are very salty, add sugar and a little water to neutralize them.

Tip: Smoked pig ears are quite dry, and they need to be cleaned and boiled before eating or stir-frying. It's best to bubble more and press it with a pressure cooker. When stir-frying, you can put some white sugar.

In fact, the taste of preserved pork ears will be somewhat similar to the same foods such as bacon and sausages, but the uniqueness of pig ears is that they have a great bite, which is why many friends like to eat pig ears. But you have to change the flavor from time to time to feel the different flavors. Have you learned the steps of cured pork introduced above, and you can make this delicacy when you learn it?

Crafting materials.

Ingredients: 500 grams of pig ears, seasoning: 50 grams of green onions, 40 grams of soy sauce, 50 grams of chili oil, 10 grams of monosodium glutamate, 2 grams of Sichuan pepper powder, 25 grams of sesame oil.

Collapse this paragraph to do so.

1.Trim the residual hair of the pig's ears and scrape and clean;

2.Rinse thoroughly with boiling water first, then scrape and wash again, and cook in the soup;

3.Rinse with cold water after removal;

4.Finely chop the green onion;

5.Mix green onions, soy sauce, chili oil, monosodium glutamate, Sichuan pepper powder, and sesame oil into a sauce;

6.Slice the pig ears into large slices and mix well with the sauce.

Pig ears as the main ingredient.

300g excipients Sichuan pepper oil.

Appropriate amount of sesame oil, appropriate amount of salt.

Sugar to taste. Red pepper to taste.

Garlic to taste. Red pepper oil to taste.

Appropriate steps. 1.Prepare a cooked pig's ear and a red pepper and garlic head.

2.Cut the pork ears into slices, shred the red pepper, and crush the garlic.

3.Add salt, sugar, vinegar and chili oil.

4.Add pepper oil and sesame oil.

5.Mix well. 6.Load into plates.

Tip: Add a little sugar to enhance the flavor, or you can not add it.

Feed: 1 pig ear.

Star anise: 3 pcs.

Cinnamon 1 small piece.

3 slices of ginger (for marinating).

Geranium leaves. Green onions 3 sections.

3 garlic cloves.

Chaotian pepper 2 pcs.

Ginger (for seasoning) 3 slices.

1 green onion. 1 sprig of coriander.

Chili oil to taste.

Light soy sauce and balsamic vinegar Appropriate amounts.

Dark soy sauce 1 teaspoon.

Salt to taste. Sugar: a small amount (about 4 grams).

Cooked white sesame seeds at will.

Preparation of cold pork crispy ears.

Clean the pig's ears, green onions, ginger, star anise, cinnamon, and bay leaves for later use.

Throw all the ingredients in step 1 into the pot, add an appropriate amount of cold water and a small amount of cooking wine, boil over high heat, turn to medium heat and cook for about 30 minutes, use chopsticks to pierce the pig's ears, it proves that it is almost, if you cook too much, the crispy taste of the pig's ears will be reduced! Remember to turn the boiled ears over halfway.

In the process of cooking the pig ears, we can prepare other ingredients, such as coriander, green onions, ginger, garlic, and Chaotian pepper minced for later use.

Put the ingredients in step 3 into a seasoning bowl, add an appropriate amount of salt, spicy oil, light soy sauce, balsamic vinegar, and add a teaspoon of dark soy sauce and a small amount of sugar and stir well.

After the pig ears are cooked, scoop them up and rinse them several times with cold water, dry them and cut them into thin slices.

Mix the sauce in step 4 with the thin slices of pork ears cut in step 5, then add an appropriate amount of cooked white sesame seeds and mix well

Tip 1: The pig ears you bought must be cleaned and removed by yourself.

Smoked sausages have their own smoky aroma. There are many ways to eat it with green peppers, fungus, cucumbers, etc. I usually eat the smoked sausage of "Yuan Eliangchen", and I eat it steamed in time, which is convenient and the original taste is also very good.

After boiling with water, slice and eat like this, or bai with some crispy vegetarian dishes to fry together to neutralize the smoke, such as zhi celery, snow peas, and jiaojiao.

Dao white, green beans can be fried together For example: smoked sausage iron plate.

Ingredients: sliced smoked sausage, snow peas, onion, shredded chili pepper, celery, ingredients: garlic slices, ginger slices, salt, light soy sauce, oyster sauce, sesame oil Method:

After the smoked sausage is cooked in water, slice and stir-fry until fragrant, stir-fry the pot with garlic + ginger + chili shreds, pour in snow peas, onions, celery and stir-fry slightly discolored, then pour in the smoked sausage, add light soy sauce, oyster sauce, and salt and stir-fry together to serve

A homely practice of intestines.

Ingredients: 2 catties of pork belly or foreleg meat, appropriate amount of green onion and ginger, cooking wine, 30 grams of salt and sugar, appropriate amount of monosodium glutamate, 20 grams of nutmeg powder and pepper powder, 350 grams of corn starch, 400 grams of water, and 1 salted casing.

Method 1: Mix the above ingredients well, thinner than the usual dumpling filling, and let stand for half an hour.

2. Pour into the salted casing that has been soaked for 1 hour, do not fill it, leave 1 inch on each side and tie the binding rope, gently put it into a pot of boiling water, add pepper, green onion and ginger, and cooking wine. During the cooking process, prick the enema several times and carefully turn it over once or twice until it matures after 20 minutes.

3. Put tin foil in the iron pot (easy to clean), spread three spoons of soaked flower tea and rice, sprinkle 3 spoons of sugar, put a grate, put in the boiled sausage, cover the pot and smoke over high heat for 5 minutes.

It is more delicious to make back to the pot bacon.

Bacon can not only be fried and eaten, but also can be made into stewed rice, the soup of bacon is perfectly combined with rice dinner, delicious and easy to make, have you learned?

Smoked bacon has a smoky taste, and I don't think it's possible if you want to have no flavor, because it's already in the fibers of the meat and blends in with the meat.

Bacon, which is generally made from fresh pork belly with the skin on. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, and is called "bacon" because it is usually marinated in the lunar month. It has strong preservative ability, can prolong the storage time, and adds a characteristic flavor, which is the main difference from bacon meat.

The bacon is bright in color, yellow and red, mellow in taste, fat and not greasy, thin and not stuffed teeth, not only has a unique flavor, but also has the functions of appetizing, going to cold, and eliminating food.

1.Spleen and appetizer.

The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.

2.Improves anemia.

The cysteine and heme contained in bacon can promote the absorption of iron and iron by the human body, and have the effect of nourishing blood and improving complexion; It is also rich in iron, which is not only indispensable for the synthesis of hemoglobin, but also the most important component of more than a dozen enzymes (such as cytochrome C, cytochrome oxidase, etc.) to maintain the normal life activities of the human body.

Material. 1 can of cod liver crown, 1/2 small onion, 1/2 beef tomato, 1/2 cucumber, appropriate amount of chopped green onion, 1 bowl of ice cubes + boiling water, 2 tablespoons soy sauce, 1 tablespoon white fine sand, 1 tablespoon lemon juice, 4 tablespoons boiling water.

Method. Onion shredded, tomato sliced, gherkin shredded!Add the sauce and stir well.

Finely shredded onions, put in ice cubes and chill in water for 20-30 minutes.

Drain the onion + shredded cucumber and tomato slices + sauce and grab it.

Place the onion on a plate (drain the sauce first) Add the cod liver (remove the oil from the can) and add the sauce (depending on how much).

Sprinkle with chopped green onions. <>