Health effects
Cinnamon: warming
Zanthoxylum bungeanum: dehumidification
Star anise: regulating qi, relieving pain, dispelling cold
Ingredients
Pig ears ( two ) | Green onions (a little) |
Ginger ( a little ) | Garlic ( a little ) |
Cinnamon ( a little ) | Panthoxylum bungeanum ( a little ) |
Octal anise ( Two ) | Old soy sauce ( Appropriate amount ) |
Salt ( Appropriate amount span> ) | Cooking wine ( appropriate amount ) |
Geranium leaves ( Four pieces ) | Good Chili ( Two ) |
Cilantro ( a little ) | Vinegar ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Sesame oil (appropriate amount) |
How to braised pig ears
1.Prepare two pig ears and clean them
2.Put cooking wine into the water to blanch the pig ears.After blanching, pluck the hair from the pig ears
3.Put onion, ginger, garlic, Sichuan peppercorns, star anise, chili pepper, cinnamon, bay leaves, dark soy sauce and salt in the pot
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4.Put an appropriate amount of water into the pot and then add the blanched pig ears and cook for half an hour
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5. Mince the garlic, cut the coriander into sections, make a sauce with vinegar, light soy sauce, and sesame oil, and cut the braised pig ears into shreds
6.Pour the prepared juice over the cut pig ears and mix well
7.The braised pig ears are completed.
Tips
1.The marinated pig ears will taste more delicious if left overnight;
2.The marinating time can be longer, forty minutes is fine.
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