Sichuanese love to eat pig ears. Whether it is cold or spicy, it is a taste that Sichuan people like. Perhaps this is one of the reasons why Sichuan has a lot of ears. Green pepper, dried bean curd, pork ear, spicy, green pepper, spicy pork, pork ear, mellow, crisp and crisp pig ears must be the best choice for the next dish!
Ingredients: 寇大香Fresh pepper watercress, pig ear, green pepper, dried bean curd, ginger, peppercorns, small mustard oil, salt, monosodium glutamate, etc.
Put the fresh pig's ear into the pot and open the medium fire. When the stewed chopsticks can penetrate the pig ear more easily, you can remove it and let it cool.
Cut the pig's ear that has been cooked and let cool, cut the dried green pepper, cut the dried bean curd, and prepare the ingredients such as glutinous fresh pepper and watercress, small mustard oil, salt, monosodium glutamate, pepper and other ingredients.
Heat the wok into the small mustard oil. After the oil temperature is gradually high, the rapeseed oil is ripened. Add the green pepper and add a small amount of salt to stir fry until the green pepper is born.
Heat the wok into the small mustard oil. After the ripening, put the cut pig ears into the pot and stir fry. Then put the appropriate amount of fragrant fresh peppers and continue to stir fry.
After simmering the fragrant fresh peppers and the pig's ear, stir-fry the green peppers and the chopped dried beans to continue to stir the sauté. Then you can add salt, monosodium glutamate, etc. according to your taste. .