Layered Pig Ear
A cold appetizer made by braising pig ears until cooked, then rolling, pressing, and slicing them. It is fragrant and savory, with a rich sauce flavor and a pleasing contrast of crisp and tender textures.
Ingredients
Pig ear (hair removed, washed)
Ginger
Scallion
Star anise
Bay leaf
Dried chili
Cooking wine
Refined salt
MSG
Dark soy sauce
Light soy sauce
White sugar
Chicken powder
Peanut oil
Instructions
1
Prepare the pig ear
Remove hair from the pig ear and wash it thoroughly
2
Blanch the pig ear
Blanch the prepared pig ear in boiling water
3
Make sauce and braise the pig ear
Heat peanut oil in a pot, add ginger, scallion, star anise, bay leaf, and dried chili, stir-fry until fragrant. Add the remaining seasonings to make a sauce, then put the pig ear into the sauce and braise until fully cooked.
4
Roll, cool and slice
While the pig ear is still hot, roll it up, place a heavy object on top to press it. Let it cool completely, then slice and arrange on a plate to serve.
