Stir-fried Buckwheat Sprouts with Pig Ears - Exclusive

Name: Stir-fried Buckwheat Sprouts with Pig Ears - Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Braised pig ears come out of the rice cooker tender, get sliced thin, and are tossed with crunchy pickled rakkyo bulbs, garlic, and chili. The contrast of chewy cartilage and sharp sweet onions makes this an irresistible drinking snack.

1 hrNewEasy Hot Dishes Stir-fry Original

Instructions

1
Put the pig ears into cold water and blanch them, then take them out and wash them clean.
2
Put the pig ears with ginger slices, bay leaves, star anise, and light soy sauce.
3
Add an appropriate amount of water and cook the pig ears in the rice cooker using the rice cooking mode until they are braised.
4
Crush the garlic cloves and chop them finely.
5
Wash the bird's eye chili and chop it finely for later use.
6
Wash the buckwheat shoots and cut them into sections.
7
Cut the braised pig ears into small pieces.
8
Heat oil in a pan and add minced garlic and small chili peppers, stir-frying until fragrant.
9
Add the pig ears and stir-fry quickly over high heat.
10
Add the buckwheat stems.
11
Stir-fry evenly.
12
Season with an appropriate amount of oyster sauce.
13
Add buckwheat leaves.
14
Stir-fry over high heat until evenly mixed.
15
Finished product.
16
Finished product.