Pig’s Ear with Soy Sauce – 醬豬耳朵 – (Jiàng zhū ěr duǒ)

 

Simple Soy Sauce Pig’s Ear dish, you may serve it on its own or with roughly chopped coriander. A very good appetizer that goes well with alcohol. It’s a sure fire favourite~

 

 

Amount:

Makes one appetizer

 

 Ingredients:

Pig’s Ear	4
Seasoning
Sichuan Pepper	1 tsp
Dry Chilli	2
Star Anise	2
Cinnamon	1-2 inches
Clove	3 or 4
Bay Leaf	1 or 2
Dried Tangerine Peel	1-2 pieces
Dark Soy Sauce	For colouring
Sugar/Rock Sugar	2 tbsp
Five Spice Powder	1/2 tbsp
Cooking Wine	3-4 tbsp
Ginger & Leeks	To taste

 

Method (The numbers are according to the ones at the original site):

 

1. Clean the pig’s ear carefully, after rinsing in clear water place meat in

 

2. Add water to the starch, about 1 cm above the starch line, steep for half an hour

 

3. Pour out the excess liquid. Be careful not to pour out the starch

 

4. Slice the pork into strips

 

5. About 2mm thick

 

6. Mix the pork strips into the starch

 

7. Use your hand to mix the pork strip in with your hand. Drizzle a bit of oil on over the pork and mix again

 

8. Chop up the ginger and small onion

 

9. Slice up the carrots and bell pepper

 

10. In a small bowl place the soy sauce in

 

11. Add one capful of vinegar

 

12. Add sugar

 

13. Add salt

 

14. A table spoon of potato starch

 

15. Mix everything together with a bit of chopped ginger and onion

 

16. Deep fry the pork. Place the pork oil into the oil one by one, otherwise it would stick together

 

17. Once the pork has turned a light yellow, remove from oil

 

18. Increase the heat and fry the second time to make it crispy

 

19. Once the bubbles have decreased and the pork have taken on a bright golden colour, remove quickly

 

20. Remove all the oil from the wok, stir fry the chopped ginger and onion

 

21. Once everything is nice and fragrant, fry the carrots and bell pepper

 

22. Add the fried pork

 

23. Pour in the prepared sauce

 

24. Stir fry everything until the pork is covered with the sauce

 

25. The successful dish should sparkle with the bright sauce, but not dripping wet. The pork should still be crispy under the sauce

 

 

The original recipe can be found at dachu.com, here you can find the Chinese language instructions for your information.

 

This recipe is mentioned in The Feast, Chapter 95.

 

Have fun cooking and eating!

 

 

 

 

  ^_^

Translated by Gumihou from kitchennovel dot com.

For anyone who wants to chat with me, do come over to discord !

https://discord.gg/EFcAxFt