How to stir-fry braised pig ears without sticking?

Pig ears, also known as Shunfeng ears, are rich in colloid and are suitable for consumption by people with Qi and blood deficiency and thin bodies.

What we usually see the most is braised pig ears. Braised pig ears are mixed with light soy sauce, sesame oil, chili oil, garlic powder, coriander and chopped green onion.

It is the best for foodies. As a side dish, pig ears are very chewy, fat but not greasy, crispy and spicy, and you won’t get tired of eating them.

If you like to eat braised pig ears, you don’t have to go out to buy them. You can make them at home and save half the price. Today we will share the recipe of this delicious home-cooked braised pig ears. The color and color are the same as those in braised vegetable restaurants. The taste, detailed and clear steps will tell you, you will know it at a glance:

Ingredients to be prepared: two fresh pig ears.

Ingredients: bay leaves, star anise, cinnamon, ginger slices, scallions, marinade packets,

red yeast rice noodles, rock sugar.

The first step: dissolve the red yeast rice noodles with cooking wine and set aside. Braised vegetables restaurants use red yeast rice noodles to color braised vegetables.

Put the cleaned pig ears into a pot with cold water and blanch them again. Add cooking wine to remove the fishy smell. Three minutes after the water boils, control the water and remove the pig ears for later use.

Step 2: Start frying the sugar color. Many people don’t know how to fry the sugar color. Follow me and try it today. First, add a small amount of oil. When the oil is hot, add the rock sugar. Stir fry slowly over low heat. Pay attention. , be sure to use a low heat, the rock sugar will turn black when the heat is too high, and you need to be patient when the sugar color turns yellow. When the sugar color turns yellow, it means it is ready, add boiling water.

Then add the blanched pig ears, add seasonings: star anise, bay leaves, cinnamon, green onions, ginger slices, an appropriate amount of cooking wine, an appropriate amount of salt, and marinade packet (there are pepper seeds in it) , tangerine peel, anise, cumin, kaempferol, white cardamom, appropriate amount of grass fruit), a spoonful of thirteen spices, a few dried chili segments, a bowl of bone soup, and a little red yeast rice noodles.

Cover the pot and cook over medium heat for an hour. After an hour, turn off the heat without opening the lid and let the pig ears soak in the soup for three hours to fully absorb the flavor.

This method is simple and practical. The appearance and taste of the pig ears are the same as those made in other braised vegetable restaurants.

After three hours, take out the pig ears and let them cool. After cooling, cut them into slices with a knife, then add the sauce and seasonings, and a delicious braised pig ears is ready. The wine tastes very good.

Dietary Tips:

Pig ears contain protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc., which have the effect of strengthening the spleen and stomach,

Suitable for people with Qi and blood deficiency and thin body. Pig ears are very nutritious and taste very good, especially as a cold dish