Spicy Cold Pig Ear Salad (凉拌猪耳)

Instructions

1. 1Scrub the pig ear under cold water, paying attention to the folds where hair and dirt hide. Put it in a pot, cover with cold water, and bring to a boil. Boil hard for 2 minutes, then dump the water and rinse the ear. This removes the barnyard smell.

   🔍 Look for High heat 大火沸煮 2 分钟 · 2 minutes at a hard boil

   Visual: 灰褐色浮沫涌上水面，头道水变浑；冲洗后猪耳更干净、颜色更浅Grey-brown foam rises to the surface and the first water turns cloudy; the ear looks cleaner and paler after rinsing

   You know it's right when: 水闻起来是腥沫味而非肉香——整锅倒掉，别只撇沫The water smells of scum rather than meat — pour it all out, do not skim only

2. 2Return the ear to the clean pot with fresh water to cover, plus ginger, scallion, star anise, and Shaoxing wine. Bring to a boil, then drop to a bare simmer and cook for 35-40 minutes. Do not boil hard — a rolling boil toughens the skin.

   🔍 Look for Low heat 微沸 35-40 分钟 · 35-40 minutes at a bare simmer

   Visual: 水面几乎不起波澜，每一两秒才冒一个小泡，汤汁始终接近清澈Surface barely trembles with tiny bubbles breaking every second or two; the water stays almost clear

   You know it's right when: 竹签能毫无阻力地插入最厚的部位，根部附近的软骨由硬转软A skewer slides into the thickest part of the ear with no resistance, and the cartilage near the base has gone from hard to yielding

3. 3Transfer the hot ear straight into a bowl of ice water for 5 minutes. This contracts the skin and firms the cartilage, which is what makes it slice cleanly instead of squashing under the knife.

   🔍 Look for 冰水 5 分钟 · 5 minutes in ice water

   Visual: 猪耳明显收紧，表面由松软塌垂变为紧实微亮The ear tightens visibly and the surface turns from soft and floppy to firm and slightly shiny

   You know it's right when: 手指按压最厚处——会回弹而不是凹陷Press a finger into the thick part — it springs back instead of denting

4. 4Pat the ear completely dry. Slice it across the grain as thinly as you can, on a slight bias, so each slice shows the layered stripes of skin, fat, and cartilage. Pile the slices in a bowl.

   🔍 Look for

   Visual: 每片都能看到清晰的平行层带：半透明的琥珀色皮、白色脂肪和乳白软骨Each slice shows clean parallel bands: translucent amber skin, white fat, and opaque white cartilage

   You know it's right when: 下刀有轻微的脆阻力，切片保持平整而不卷成筒状The knife cuts with a faint crisp resistance and the slices hold their shape rather than curling into tubes

   Chilling the ear for 20 minutes in the fridge before slicing makes paper-thin cuts much easier.

5. 5Whisk together minced garlic, chili oil with its sediment, Chinkiang vinegar, light soy sauce, and ground Sichuan peppercorn. Pour over the slices and toss well. Finish with sesame seeds and crushed peanuts. Rest 10 minutes before serving so the slices take up the dressing.

   🔍 Look for 静置 10 分钟 · 10 minutes resting

   Visual: 每片都裹着红亮的油衣，深色辣椒渣附着在切面上，花生碎点缀其间Every slice is lacquered red and glistening; dark chili sediment clings to the cut faces and nut crumbs speckle the pile

   You know it's right when: 第一口是脆，接着是辣，然后是麻——川味三件套按序登场The first bite gives crunch, then heat, then the numbing tingle — the Sichuan trio in that order