Spicy Pig Ears

Thoroughly clean the Pig ears by scraping any hairs and washing under cold water. Place the Pig ears in a pot of cold water and bring to a boil. Blanch for 5 minutes, then drain and rinse the Pig ears.

Slice 30g of Ginger into thick pieces and cut 15g of Scallion into large sections. In a large pot, combine the blanched Pig ears, sliced Ginger, Scallion sections, Shaoxing wine, Dark soy sauce, Star anise, and Sichuan peppercorn. Add enough fresh water to cover the Pig ears.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 90 to 120 minutes, or until the Pig ears are very tender when pierced with a chopstick.