Cold-PlatedPig EarIngredients: pig ear, smallfennel seeds，gingerblock,cantonese pepper，coriander, green onion, cantonese pepper powder,soy sauce，celery，peanuts，sesame seeds, salt

Cold-Plated Pig Ear Method:

1. Clean pig ear and put it in a pot with cold water then bring to a boil. Cook for a while, remove from heat and rinse.bloodand wash away the blood.

2. Put the pig ear that has been boiled into another pot, add fennel seeds and ginger block, cook until boiling, then reduce heat and simmer for 40-50 minutes or until a skewer can easily pierce through it. The cooked pig ear will be soft but after refrigerating overnight, the collagen will solidify making it crispier.

3. Roast peanuts until fragrant, peel off the skin, put in plastic bag and crush with rolling pin to make crushed peanuts; also roast sesame seeds then set aside and mix together with crushed peanuts.

4. Heat oil in a pot, add a large amount of dried chili peppers without flame, let it cool down, strain out the chili pepper residue to get chili oil.

5. Let the cooled chili peppers become crisp and use a fork or spoon to crush them into pieces.

6. The pig ear that has been refrigerated overnight will be harder now, slice it diagonally thinly.

7. Cut cilantro leaves, coriander leaves and green onions finely.

8. Mix two portions of chili oil, two portions of red oil, one portion of clear chicken broth, one portion of imitation soy sauce, and cantonese pepper powder in a bowl.chicken broth9. Mix the pig ear with this mixture evenly.

10. Arrange the mixed pig ear on a serving plate.Finally, sprinkle cilantro leaves, coriander leaves, green onion ends and crushed peanuts and sesame seeds on top.Learn to Cook