Sichuan Red Oil Pig Ear Strips
红油耳丝 · hóng yóu ěr sī
My uncle in Yuzhong District, Chongqing, sold ear strips from a bicycle cart every afternoon. He taught me to score pig ears diagonally before boiling — ‘so the red oil sinks in like rain into cracked earth.’ His secret was adding a spoonful of cooking wine *after* boiling, not before.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pig ears (fresh or thawed frozen)猪耳朵🛒 local400 g
- ginger姜🛒 local30 g
- scallions (white and green parts)小葱（葱白+葱绿）🛒 local60 g
- cooking wine料酒🏮 asian15 ml
- rice vinegar米醋🏮 asian20 ml
- white pepper白胡椒粉🛒 local2 g
pig ears (fresh or thawed frozen): Look for ears with smooth, pale pink skin and no discoloration. Ask butcher to split and scrape thoroughly.
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Instructions
1Scrub pig ears thoroughly with coarse salt and vinegar. Place in a pot with cold water to cover, add half the ginger and half the scallions. Bring to boil, then drain and rinse under cold water.
先搓洗，再焯水
🔍 Look for High heat 5 分钟 · 5 minutesVisual: 水呈灰浊色；耳朵微缩，触感紧实不弹韧。Water turns cloudy gray; ears shrink slightly and feel firm, not rubbery.
You know it's right when: 浮沫快速涌起，带淡淡铁腥气。Foam rises rapidly and smells faintly of iron.
2Return ears to clean pot. Cover with fresh water, add remaining ginger and scallions. Simmer uncovered on medium-low heat for 45 minutes until a skewer slides through the thickest cartilage with slight resistance.
炖至软韧适中
🔍 Look for Medium-low 45 分钟 · 45 minutesVisual: 耳缘微卷；表面显细密皱纹，如旧纸。Edges of ears curl slightly; surface shows fine wrinkles like aged parchment.
You know it's right when: 竹签刺入软骨发出轻‘嘶’声，非脆响。Skewer enters cartilage with a soft ‘shhh’ sound, not a crunch.
3Drain ears and immerse immediately in ice water for 10 minutes. This firms texture and makes slicing easier.
冰镇定型
🔍 Look for 10 分钟 · 10 minutesVisual: 耳朵呈象牙白；表面凝细密水珠。Ears turn ivory-white; surface glistens with tiny water beads.
You know it's right when: 轻按皮肤紧绷回弹。Skin feels taut and bounces back when lightly pressed.
4Pat dry. Slice ears thinly against the grain into 3-cm-long, 2-mm-wide strips. Discard any thick cartilage cores.
逆纹切丝
🔍 Look for 6–8 分钟 · 6–8 minutesVisual: 丝条分明不拉丝；无可见筋膜残留。Strips separate cleanly without shredding; no visible gristle remains.
You know it's right when: 刀落砧板发出清脆‘嗒’声。Knife produces a crisp ‘tick’ sound on cutting board.
5In a bowl, combine rice vinegar, white pepper, and cooking wine. Pour over ear strips. Toss gently. Let marinate 10 minutes at room temperature before serving.
现拌现吃
🔍 Look for 10 分钟 · 10 minutesVisual: 每丝裹匀醋光，无多余汁液积聚。Vinegar sheen coats each strip evenly; no pooling liquid remains.
You know it's right when: 酸味明亮清爽，不尖锐不刺喉。Acidic tang becomes bright and clean—not sour or sharp.
Tips
- · Never skip the ice bath — it’s what gives authentic ‘crisp-chew’ texture.
- · Red oil is added *at serving*: drizzle 1 tsp per portion of homemade chili oil (see fuqi feipian) or store-bought if short on time.
- · For extra depth, add 1/2 tsp light soy sauce to marinade — but only if using unsalted cooking wine.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
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