Braised pig ears

Thoroughly wash the purchased pig ears repeatedly. Bring water to a boil in a pot, add the pig ears, cooking wine, ginger slices, and onion slices (no green onion available), and blanch until just cooked.

Add an appropriate amount of cooking oil to the pot, and stir-fry star anise, Sichuan pepper, bay leaves, and dried chili peppers until fragrant.

Add boiling water, then add the blanched pig ear light soy sauce, braised soy sauce, red yeast rice, an appropriate amount of rock sugar, and salt, and bring to a boil.

As the braised pig ears have turned a reddish color, they are particularly beautiful, with the pig ears having a moderate level of softness and firmness.

Take out the pig ears, slice off the thicker parts and cut them into small pieces. Place the two ear tips on top of the small pieces of ear root meat, overlap them, and put them together. I first laid a layer of plastic wrap on the cutting board, and then used the wrap to roll it up tightly.

After rolling it up, to prevent it from coming loose, I put on another set of meat boiling nets, and refrigerate it until it is completely cool.

The braised pig ears are reddish in color, and you can take them out and slice them.

Arrange the sliced braised pig ears on a plate. Tomorrow, buy a fresh flower and use one stem for decoration—it will look so beautiful! Braised pig ears are fragrant and not greasy, and they can provide the collagen the body needs.