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Pig Ears and Gong Cai


Pig Ears and Gong Cai
2 pigs ears, blanched, rinsed, and slivered
3 Tablespoons minced gong cai
3 slices fresh ginger, smashed several times
3 scallions, each tied in a knot
3 Tablespoons granulated sugar
1/2 cup dark soy sauce
1.2 cup Chinese rice wine
1/2 cup chicken stock
1 scallion, diced
1/2 teaspoon dry mustard powder
1 Tablespoon sesame paste
1 slice fresh ginger, minced finely
1. Put pig ear pieces, half the gong cai, star anise, slices of fresh ginger, knotted scallions, sugar, soy sauce, wine, and half the chicken stock into a pot, bring to the boil, then reduce the heat and simmer for one hour. Then set aside cool. 2. Now remove the pig ear pieces and discard the liquid or set it aside for another use.
3. Now make a sauce mixing the rest of the gong cai with the minced ginger, diced scallion, mustard powder, sesame paste, and the rest of the chicken stock.
4. Arrange pig ear pieces in a bowl, and pour the sauce over them, and serve.

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