Ingredients
500 g (about 1 lb) pig ears, 100 g (about 1 large stalk) scallion.
Seasonings
10 g shredded ginger, 10 g ginger slices, 1 five-spice seasoning packet, and salt, chicken bouillon, cooking wine, soy sauce, and sesame oil to taste.
Preparation
1. Remove the roots and old leaves from the scallions, wash them, then cut the white part into thin shreds and the remaining parts into sections.
2. Rinse the pig ears clean, blanch them in boiling water, then remove and rinse again.
3. Add enough water to a pot, place the pig ears and salt in it, bring to a boil over high heat, then add scallion segments, ginger slices, five-spice seasoning packet, and cooking wine, reduce the heat to low and simmer for 40 minutes until tender, remove from heat and let soak in the broth for 30 minutes.
Steps
1. Remove the cooked pig ears from the pot, drain off the braising liquid, slice into thin strips, and place in a bowl.
2. Heat a wok or pan over medium-high heat, add sesame oil and heat until it reaches about 60% hot (just starting to shimmer), then add shredded scallions and ginger, stir-frying until fragrant.
3. While still hot, pour it into the container with the shredded pig ears and quickly toss everything together with chopsticks until well combined.
4. Add a pinch of salt, soy sauce, and chicken bouillon, then toss to combine and let the flavors meld. Plate and serve.