Spicy Pig Ear Shreds

Name: Spicy Pig Ear Shreds
Prep time: 3 h 15 min
Cook time: 30 min
Total time: 3 h 45 min
Ingredients: 400 g Pig ears (scrubbed clean, rubbed with salt and marinated for 3 hours); 1 Green onions (washed and cut into shreds); to taste Sichuan peppercorns; to taste Dried chili peppers (chopped); 2 tsp Sesame oil; 41 tsp Fine salt; 2 tsp MSG

A cold tossed dish made with pig ears that have been marinated, boiled, and shredded, then drizzled with Sichuan peppercorn and chili oil.

3h 45m

Easy

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Ingredients

Pig ears (scrubbed clean, rubbed with salt and marinated for 3 hours) 400 g

Green onions (washed and cut into shreds) 1

Sichuan peppercorns to taste

Dried chili peppers (chopped) to taste

Sesame oil 2 tsp

Fine salt 41 tsp

MSG 2 tsp

Instructions

Marinating and Boiling

First scrub the pig ears clean, rub them with salt, and marinate for 3 hours. Place them in a pot and bring to a boil over high heat until about 60–70% cooked. Remove and let cool.

Cutting into Shreds

Slice the pig ears into thin shreds. Add the salt and MSG, toss by hand until fluffy, and arrange on a plate. Wash the green onions and cut them into shreds; chop the dried chili peppers.

Drizzling Hot Oil

Pour the sesame oil into a pot and heat it to about 70% of smoking point. Add the Sichuan peppercorns and chopped dried chilies, fry over low heat for 3 minutes, then switch to medium heat. Once the peppercorns release their fragrance, fish out the peppercorns and chilies, and drizzle the fragrant oil over the pig ear shreds. Sprinkle with green onion shreds and serve.