Braised Pig Ear Salad
Crispy, flavorful cold-tossed pig ears, julienned and mixed with seasonings — a traditional appetizer.
Ingredients
pig ear (washed, fine hairs scraped off, blanched)
1
red chili pepper (seeded and shredded)
1
scallion (shredded)
3
young ginger (shredded)
1
garlic (minced)
2
star anise (braising spices)
3
mixed spice sachet (braising spices)
1
soy paste (braising spices)
3 tbsp
rock sugar (braising spices)
1 tbsp
caramel (braising spices)
1 tbsp
water (braising spices)
3 cup
MSG (Seasoning A)
1 tsp
soy sauce (Seasoning A)
1 tsp
sesame oil (Seasoning A)
1 tsp
chili oil (Seasoning A)
1 tsp
Instructions
1
Prepare the pig ear
Wash the pig ear, scrape off any fine hairs, then blanch in boiling water and set aside.
2
Braise
Bring the braising spices to a boil over low heat, add the pig ear, and braise until fully cooked (Figure 1). Remove, drain, and let cool.
3
Shred and toss
Mince the garlic, seed and shred the red chili, and shred the scallion and ginger. Once the pig ear has cooled, slice it into thin strips, mix together with all the prepared ingredients and Seasoning A, then dish up and serve (Figure 2).
