© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Chichi Wang
2 pig's ears
1 onion, peeled and washed
2 carrots, chopped coarse
2 stems of celery, chopped
1 cup dry white wine or vermouth
a bouquet garni (thyme, parsley, marjoram, etc)
salt to taste, about 1 teaspoon
¼ cup cornstarch and flour, equal parts of
1 quart of oil, for frying
Bring a large pot of water to boil. Add the ears and let boil for 2 or 3 minutes to get rid of some of the impurities. Remove the ears from the pot and set aside.
In a medium-size pot, arrange the ears along with the rest of the ingredients. Add enough water to cover the ears. Bring the pot to a boil, then reduce the heat to low and simmer gently, uncovered, for 2 hours. The ears should be very supple and easily pierced through with forks or chopsticks. Remove the ears from the broth and let cool. Reserve the stock for another use.
When cooled, cut the ears into ¼ inch slivers. Toss with the cornstarch and flour, until the ears are lightly and uniformly covered. Bring the oil to 350°F in a wok or frying pot. Gently slip into the hot oil and fry for 2 to 3 minutes, until the ears are golden brown and crispy. Very carefully stir the ears around in the pot, so that the slivers won't stick to one another. Remove the ears from the oil with a slotted spoon, and serve immediately.