Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Salty and fragrant Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: Pig's ear is 1000 grams Condiment: 20 gr...
Fragrant steamed pig's ear
- The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
- Taste: Salty and fragrant
- Make the difficulty: Ganish food (intermediate)
- Make time: 10 minutes
- The materials: Pig's ear is 1000 grams
- Condiment: 20 grams of shallot, 20 grams of gingers, 2 grams of cooking wine, eight mao for 10 grams, 10 grams of cassia barks, 5 grams of Chinese prickly ash, 30 grams of salt, 2000 grams of steamed juices
- Fragrant steamed pig's ear method:
- 1. Pig's ear blows the earwax, removes the hair of the ear edge, clean, cut the fat of ears.
2. Add the fresh water in the pan, put pig's ear, get angry and burn and boil, pulls out for a moment after opening, clean the blood foam.
3. Pan sit fire, add primary taste old bittern, put spring onions form, ginger slice, yellow wine, salt, every flavor spices it makes to be absorbed together even in sack and then, put pig's ear to burn and boil after boiling, about 1 and a half hours, treat pigs familiar to the ear completely and pull out, most steamed juices do tough bittern for subsequent use, other decoction are quenched into the basin together with pig's ear, cool, eat and fetch at the same time at the same time;
4. Can change the knife according to the section of need, shred, cut one and will do. Taste insufficient, can modulate, cause other condiment to assist flavouring, dip in food or water on their all but.
- Note:
