Exclusive Cold Dressed Pig Ears

Fresh pig ears (the shop helps clean them; just wash them thoroughly at home).

Blanch in cooking wine and white vinegar for 15 minutes, then take it out and rinse clean.

After blanching, put the pig ears into a small pot and add ginger slices.

Cover with a lid, bring to a boil over high heat first, then turn to low heat and cook for 40 minutes (cook until it reaches your preferred level of tenderness).

You can test the cooked pig ears with chopsticks; if they can pass through, they are done.

After it cools slightly, you can put it in the freezer for 20 minutes or place it in ice water to cool down (anyway, hot food feels greasy, and putting it in the refrigerator or ice water makes the texture crisper and more refreshing).

Prepare cilantro and minced garlic.

After cooling, cut the pig ears into thin slices, and add Lao Gan Ma, fragrant vinegar, soy sauce, and sugar.

Add cilantro and minced garlic.

Just toss and mix evenly, then plate.

The very refreshing cold dish is now ready.

Finished product image.

Finished product image.