Cold pork ear, a traditional delicacy with a long history and rich cultural connotation, is deeply loved by diners for its unique taste, color, flavor and characteristics. This dish originated in southern China, especially in Sichuan, Hunan and other places. The pork ears are made from the finest pork ears and are carefully cooked to create a delicious dish.
The process of making pork ears in cold salad is both skillful and heat-oriented. First of all, choose fresh pig ears, wash them and put them in a pot, add ginger, cooking wine, green onions and other seasonings, and slowly simmer over medium-low heat. During the stewing process, the pig ears need to be turned from time to time to make them evenly heated and fully absorb the flavor. Wait for the pig ears to stew until cooked thoroughly, remove them and let them cool, and cut them into thin slices for later use.
The seasonings of cold pork ears are rich and varied, and the common ones are light soy sauce, dark soy sauce, balsamic vinegar, chili oil, Sichuan pepper powder, garlic paste, etc. The combination of these seasonings makes the taste of cold pork ears rich, with both delicious meat aroma and spicy stimulation. When eating, you can also add vegetables such as shredded green onions and minced coriander to increase the taste and nutritional value.
The cold pork ears have a delicious taste, the meat is tender and juicy, and it melts in your mouth. Its color is red and bright, oily but not greasy, and the aroma is tangy. When tasting cold pork ears, they are accompanied by various seasonings to bring out their deliciousness. In addition, cold pork ears also have certain nutritional value, rich in collagen, fat, minerals and other nutrients, which are beneficial to human health.
Pork ears can be used not only as a delicacy on the family table, but also as a signature dish for banquet guests. In Sichuan, Hunan and other places, cold pork ears are a flavor snack with local characteristics. During festivals or gatherings of family and friends, people often serve cold pork ears as a delicacy to entertain guests.
How to eat alone
In short, with its unique taste, color, flavor and characteristics, cold pork ears have become a bright pearl in traditional Chinese cuisine. It not only represents the essence of Chinese food culture, but also carries people's yearning and pursuit of a better life. The following is a detailed introduction to the preparation ingredients, preparation steps and precautions of cold pork ears:
OnePrepare the ingredients:
1.2 fresh pig ears;
2.2 pieces of ginger;
3.1 green onion;
4.Cooking wine to taste;
5.Salt to taste;
6.Sugar to taste;
7.Light soy sauce to taste;
8.Balsamic vinegar to taste;
9.Appropriate amount of sesame oil;
10.Chili oil to taste (optional);
11.Appropriate amount of minced garlic;
12.Appropriate amount of peppercorn powder;
13.Coriander to taste (optional).
IISteps:
1.First of all, rinse the fresh pig ears with water, then blanch them in a pot of boiling water, add ginger slices and green onions, and then pour in an appropriate amount of cooking wine, blanching for 5-10 minutes, until the pig ears become hard and remove the fishy smell. Rinse with cold water and cut into thin slices for later use.
2.Take a container, add an appropriate amount of salt, sugar, light soy sauce, balsamic vinegar, sesame oil and chili oil, stir well to make a seasoning sauce for later use.
3.Put the sliced pork ears into a large bowl, pour in the sauce and mix gently, so that each piece of pork ears is evenly coated with the sauce and marinated. The marinating time can be decided according to personal taste, and it is generally recommended to marinate for 20-30 minutes.
4.During the marinating process, minced garlic and peppercorn powder can be prepared. Chop the garlic cloves into minced garlic and crush the peppercorns with the back of a knife for later use.
5.Take out the marinated pork ears, sprinkle with minced garlic and peppercorns, and mix gently again. The amount of minced garlic and peppercorn powder can be adjusted according to personal taste.
6.Finally, sprinkle some coriander leaves for garnish. If you don't have coriander, you can also leave it unadded.
IIIPrecautions:
1.It is very important to choose fresh pig ears, which are tender and elastic and have a better taste. If you use frozen pig ears, they need to be thawed before blanching.
2.Add ginger slices and green onions when blanching to remove the smell. At the same time, blanching and rinsing with cold water can keep the taste of the pig ears more crisp and tender.
3.The ratio of the seasoning can be adjusted according to personal taste. If you like spicy, you can add an appropriate amount of chili oil, and if you like sourness, you can increase the amount of balsamic vinegar.
4.The marinating time should not be too long, otherwise the pig's ears will become too salty or have a bad taste. If the marinating time is too short, the flavor will not be good enough.
5.Minced garlic and peppercorn powder can be adjusted to individual tastes. If you don't like the garlic flavor or the pepper flavor is too strong, you can reduce the amount or not add it.
6.Cold pork ears are best eaten freshly to maintain the best taste and flavor. If not consumed immediately, it can be stored in the refrigerator, but it is not recommended to exceed 24 hours.
7.If you are unsure about the pig ears or are worried about safety, you can choose to buy pig ears from supermarkets or reputable butcher shops.
8.During the production process, attention should be paid to hygiene and safety. Keep your knives clean when cutting ingredients to avoid cross-contamination. At the same time, pay attention to the control of heat and cooking time to ensure that the ingredients are cooked thoroughly.
9.If any discomfort or allergic reaction occurs, discontinue consumption immediately and consult a physician for advice.
With the above steps and precautions, you can easily make a delicious cold pork ear salad. This dish is eaten as a cold dish or side dish with rice, noodles, etc., and is also enjoyed as an appetizer or appetizer. Good luck making and enjoying the food!