Pork ears are an ingredient that can be prepared in a variety of dishes, from simple boiled dishes to salad, salad, or soaked in sour taste. However, to process pig's ears to make them crispy and delicious without odor, housewives should apply the following method:
To prevent the pig's ears from boiling, clean the pork fat, brush the pig's ears with salt and be sprinkled with pureed ginger and a little white wine to remove the smell.
Then, rinse many times under cold water until the pig's ears are clean. You can boil for about 1 - 2 minutes to remove the dirt and then boil it again.
During the boiling of pig's ears, housewives can add a few slices of ginger, a little white wine, chopped purple onions and a little rice vinegar to the pot. These ingredients not only help reduce odor but also add aroma to pig ears.
In addition, housewives can also add some lemongrass or boiled lemon leaves with pig's ear for delicious flavor.
Pork ears need to be boiled to maintain their characteristic brittleness, lasting about 25 - 30 minutes. During the boiling process, foam and check the softness regularly to help keep the pig's ears from getting soft.
Immediately after boiling, remove the pig's ear and release into the ice cubes. This is the secret to keeping the pig's ears crispy and white when eaten.
At the same time, boiled pig's ears can also be stored in a sealed container and kept in the refrigerator for a few days. Before cooking other dishes, you can steep the stewed plant in boiling water to soften and retain the crunchiness.
