How to make cold marinated pig ears, how to make cold marinated pig ears

Ingredients. Pig ears.

1000g halogen.

2 packets. Accessories.

Light soy sauce. Amount. Salt. Amount.

Soy sauce. Amount.

Garlic. 4 capsules.

Green onion sprouts. 2 roots.

Millet pepper. 2 pcs.

Chili oil. Amount.

Ginger. Amount.

Steps. 1.I have tried many kinds of marinades, and the taste of "Taipei Marinade King" is closer to the taste of my hometown in Sichuan; Divide the pig ears into cubes and cut the ginger into thick strips;

2.Add water to the soup pot, after boiling, first put 2 small packets into it (a small packet of marinade corresponds to one catty of meat and one catty of water), cook over medium-low heat for about 5 minutes, and cook out the marinade flavor; Then put in pig ears, ginger shreds, soy sauce and cooking wine, and put more cooking wine to remove the fishy smell; The water is about as level as the pig's ears;

3.After the pig ears are boiled, marinate over medium heat for 30 minutes, then taste the taste, add salt to taste according to your taste, change to low heat and simmer for 10 minutes;

4.Scoop up the pig ears and let them cool, mince the garlic and green onion seedlings, and cut the millet pepper into rings; Tips: If you want the pig ears to taste more fragrant, together with the brine, soak the pig ears overnight, and the lo-mei will be stronger, hehe.

5.Slice the pig ears, and if you want to eat the original flavor, you can serve it directly;

6.Add a variety of seasonings, light soy sauce, chili oil, minced garlic, minced green onion and millet pepper, mix well, and serve!

Add water to the soup pot, after boiling, first put 2 small packets into it (a small packet of marinade corresponds to one catty of meat and one catty of water), cook over medium-low heat for about 5 minutes, and cook out the marinade flavor; Then put in pig ears, ginger shreds, soy sauce and cooking wine, and put more cooking wine to remove the fishy smell; The water is about as level as the pig's ears;

How to cook pork ears in cold salad? Shred the pork ears and cucumbers, add the green onion, ginger, garlic and millet spicy, light soy sauce and oyster sauce and stir well, then pour in the peanut butter.

Braised pork ears are a dish made from pork ears, garlic and other ingredients.

1.When we buy the ingredients for the soup, we have to soak the water in advance to remove the blood water, and then blanch the water (blanch the water in a pot under cold water, put in a few slices of ginger and an appropriate amount of white wine), blanch the water, put it in the soup bucket, and start to boil the stock, the most important thing for boiling the stock is time, turn on high heat and cook for 20 minutes, and then turn to low heat and boil slowly for about 8 hours. (The broth can be boiled overnight in advance, and it is good to boil it over high heat when you use it).

2.Make spice packets, make spice packets.

3.To make the most important flavor of five-spice braised pig ears, five-spice oil, first we take out the feeling of the wok, heat the prepared 300 vegetable oil to 3 into heat, then put in the lard to fry and melt, turn to low heat, and then pour in the prepared green onion and ginger dried chili pepper and fry it slowly over low heat, until it is fried out of the strong fragrance and turn off the heat.

4.After turning off the heat, we take out the spices, and then put the five-spice oil in a bowl for later use, and we wrap the spices in gauze and use them as fresh spices.

5.Stir-fry the sugar color, heat it in the pot, put in the prepared 50 grams of vegetable oil after heating, then put it into the rock sugar and fry it slowly over low heat, turn the heat up after stir-frying, stir-fry the sugar color with a spoon until the big bubble turns into a small bubble, and add water instantly, so that the sugar color is fried.

6.After making all the preparations, we began to make brine, first we boiled the broth, after boiling, we poured in the fried sugar, stirred evenly, then put in the seasoning, put in light soy sauce, edible salt and chicken powder in turn, stir evenly and put in the spice bag and fresh spice bag, boil for 5 minutes on high heat and then put the pig ears that control the dry water into the brine, and finally pour in the five-spice brine oil, and then press the pig ears in the middle with a grate, so that he can be evenly heated, and the grate will run away.

7.Put the pig ears into the braised soup, first keep the boiling state on high heat for 5 minutes, then turn to low heat, slowly marinate for about 20 minutes, here is a little bit to say that the marinated pig ears do not take out immediately, you can turn off the fire and let the pig ears soak in the braised soup for 20 minutes, so more.

It's even more delicious. Don't take too long to marinate pig ears, the most attractive thing about pig ears is the feeling of crunchy spring, so don't cook it for too long, which will affect the taste, and the proportion of spices should also be accurate, these are very important, because to make a good lo-mei, every link is very important, we only have to do a good job. The work of one link, so that the marinade can be broiled, mellow, and delicious.

The method and ingredients of braised pig ears are divided into two parts: the practice of braised pig ears and the ingredients of braised pig ears are introduced for everyone.

Preparation of braised pig ears.

Preparation of braised pig ears.

1. Defrost the wholesale pig ears, dig up the ear hair and other sundries, burn the excess pig ear hair with a musket, and wash it clean.

2. Soak the pig ears in clean water for 2 hours to remove the blood.

3. Put the soaked pig ears in a pot under cold water, and then heat and blanch them, and constantly remove the foam until there is no new foam.

4. Boil the prepared brine, put in the pig ears in turn, boil for 2 minutes on high heat, change to low heat and marinate for 30 minutes, turn off the heat and simmer for 40 minutes. The braised pig's ears are ready.

Ingredients for braised pig ears.

Ingredients for braised pig ears.

Ingredients: pig ears, brine.

Spices: Sichuan pepper, cinnamon, cloves, star anise, dried ginger, sand kernels, angelica, white cardamom and other nearly 20 kinds of spices.

Seasoning: white sugar, salt, soy sauce, liquor, monosodium glutamate, etc.

Braised pig ears.

Ingredients: 1 pork ear, 3 star anise, 1 cinnamon, 5 slices of ginger, 4 green onions, appropriate amount of salt, 2 tablespoons of light soy sauce, a few drops of dark soy sauce, appropriate amount of salt, a little cooking wine, 2 coriander, 5 garlic pieces.

Method] 1. Put the rice cooker with green onions, ginger, light soy sauce, dark soy sauce and other marinade ingredients 2. Put the pig ears into the rice cooker after cleaning and processing, and boil the marinade with one key, and it can be cooked automatically when the time is up.

3. Boiled pig ears.

4. Cut the pig ears into strips.

5. Mix with spicy oil, garlic and balsamic vinegar and pour it on the juice, and the delicious pig ears will come out.

The steps to prepare braised pig ears are as follows:1. Prepare ingredients: 1 pig ear.

Accessories: 1 pot of braised soup, 5 grams of Sichuan pepper, 5 grams of cinnamon, 3 grams of cloves, 3 grams of star anise, 5 grams of white sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine, 3 grams of white vinegar.

2. Wash the pig ears, put them in the casserole for oil consumption, light soy sauce, dark soy sauce, garlic, chili, bay leaves, star anise, ginger slices, and add water to cover the pig ears.

3. Bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

4. When the time is up, the juice is also collected, cover the pot and simmer for 10 minutes.

5. Remove and let cool and cut into slices or filaments before eating.

The most authentic way to make braised pig ears is as follows:

Ingredients: Appropriate amount of pig ears.

Excipients: 6 slices of ginger, a spoonful of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, seven or eight rock sugars, 3 bay leaves, 5 star anise, and an appropriate amount of cinnamon skin.

1. Go to the vegetable market to buy an appropriate amount of pig ears, choose a smaller Weisen imitation road will be better, clean it and clean it.

2. Put a pot of water to boil the pig's ears first, and then clean them with cold water.

3. Put the cleaned pig ears into the pot, add an appropriate amount of water, add all the seasonings, bring to a boil over high heat, turn to medium-low heat and continue to simmer.

4. Cook until the chopsticks are easy to pierce the pig ears and turn off the heat, and the boiled pig ears do not need to be fished out, and they can be soaked in brine overnight.

5. You can cut a small piece and taste it, if it has been flavored, you can take out the pig ears, if it is still a little bit, continue to soak, cut into slices or shreds and eat.

Braised pig ears -- Ingredients: half a pig ear. Hagen:

Dark soy sauce, cooking wine, cinnamon, bay leaves, seasoning, dried orange peel, garlic, ginger slices, sugar, dried chili pepper, dried hawthorn. Method: 1. Wash the pig ears and blanch them in a pot of cold water.

2. Put it in the pressure cooker, add the marinade, and add the water that has just been submerged in the material. 3. Turn to low heat for 10 minutes after steaming, then turn off the heat and simmer until cool. Tips:

1. After steaming, the fire can be turned off after about 10 minutes, otherwise the marinade will be too much, and it will affect the taste. 2. The marinade can add chili pepper or other condiments according to your own taste. 3. It is inevitable that there will be unshaved hair on the pig ears bought, so they must be removed.

2 pig ears, Liao pork ribs concentrated marinade juice, dried chili peppers, chili powder method 1, pig ears are cleaned repeatedly, and the residual hair must be removed. Put it in a pot of cold water and boil over high heat for 10 minutes, then remove and rinse off the foam.

2. Add Liao pork ribs marinade, dried chili peppers, chili powder and pig ears, bring to a boil over high heat, cover and turn to medium heat and simmer for 40 minutes. Remove from heat.

3. After cooling, let the pig ears continue to soak in the brine for more than 4 hours, and the taste is better.

4. Take it out and put it in the refrigerator, and mix it with cold seasoning when eating.

Tips: 1. Bake the pig ears over low heat first, and then shave them with a knife, which is easier to shave.

2. When cutting pig ears, the angle of the knife should be oblique so that the slice can be thin and fine.

Go to the market to buy a bag of marinade and boil it in water, throw the whole beef in and cook it for two hours, scoop up the slices, and add some sesame oil, soy sauce, chili pepper, and coriander.

Just go to the supermarket and buy some big ingredients

Pig ears are burned over fire, blanched, rock sugar and water are stir-fried to enamel, stewed, add light soy sauce, oyster sauce, dark soy sauce, and refined salt chicken powder.