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Pigs Ears and Gong Cai

Dim Sum and Other Snack Foods

Pigs Ears and Gong Cai
2 pork ears, scalded and rinsed
3 Tablespoons minced gong cai, scalded, then divided in half
3 star anise
3 slices fresh ginger, smashed
3 scallions, each tied in a knot
1/2 cup granulated sugar
1/2 cup dark soy sauce
1/2 cup Chinese rice wine
2 cups chicken stock
1 slice fresh ginger, minced
1 scallion, diced
1/2 teaspoon dry mustard powder
1 Tablespoon sesame paste
3 Tablespoons chicken stock, brought to the boil
1. Put pork ears, half the gong cai, star anise, fresh ginger slices, knotted scallions, sugar, soy sauce, rice wine, and chicken stock in a one-quart pot and bring to just below the boil, reduce the heat and simmer for one hour. Remove the pig ears, allow to cool, and sliver them cutting long pieces, if any, in half; then discard the liquid.
2. Make a sauce us the other half of the gong cai, the fresh ginger, diced scallion, mustard powder, sesame paste, and hot chicken stock. Mix well.
3. Arrange pig ear slivers on a small deep plate, and pour the sauce over them.

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