China · Chinese
Shredded pig ear with red chilli oil
A cold starter of a Luoyang water banquet: pig ear simmered until the cartilage turns springy, cooled and cut into very fine shreds, then dressed with red chilli oil and a sharp vinegar dressing with scallion and green pepper. Crisp and bouncy. Public reference · home adaptation, not a historical original.
Public reference · Home adaptation Pig ear is rarely a banquet main because it is fiddly and slow, so the water banquet puts it in the cold starters for texture rather than for its price. Menu versions write it as “cengceng cui”, “red-oil pig ear” or “red-oil tripe shreds” — all the same idea of finely shredded ear dressed with chilli oil and vinegar. This entry covers only the cold-dressed water-banquet route and is not merged with pepper-salt or plain braised pig ear from elsewhere. **The seat record and the name**: the published Luoyang menu lists the fourth cold starter as “cengceng cui (shredded pig ear)”, while another common version writes the same slot as “red-oil pig ear” and describes it as cooked pig ear cut into shreds, tossed with scallion shreds, green pepper shreds, red chilli oil, salt water, a little MSG solution and vinegar. This entry follows that to describe the layered, springy cartilage. Slice thickness, dressing quantities and simmering time are editorial for 4 servings. A whole ear of roughly 600 g yields four servings. The gelatinous part firms as it cools, so shred while warm but not hot. Text-reviewed, not kitchen-tested. Contains soy and wheat (light soy sauce, cooking wine); sesame oil contains sesame. No peanut. Home preparation: boards and utensils may cause cross-contact. 百度知道：洛阳水席怎么做（转录洛阳好吃网席面做法） — The seat-level method for red-oil pig ear among the cold starters: cooked pig ear cut into shreds and tossed with scallion, green pepper, red chilli oil, salt water, a little MSG solution and vinegar. https://zhidao.baidu.com/question/424155851027279692.html 下厨房：家庭版凉拌红油耳丝的做法（5522_jnmz） — Full dressing sequence: simmer the ear 30 minutes in cold water with ginger and wine, cool and shred, add scallion, cucumber, chilli and garlic, dress with oyster sauce, light soy, salt and vinegar, and pour hot oil over chilli flakes. https://m.xiachufang.com/recipe/106132806/ 百度知道：洛阳水席24道菜的菜名是什么呀？ — The seat of “cengceng cui (shredded pig ear)” among the eight cold starters, third in the list. https://zhidao.baidu.com/question/558521656.html FDA: Food Allergies — Basis for declaring soy, wheat and sesame allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.
Ingredients
- whole pig ear with cartilage600 g
- water for cooking the ear2000 ml
- ginger, sliced15 g
- cooking wine20 ml
- scallion, cut into fine shreds20 g
- green pepper, seeded and cut into fine shreds20 g
- garlic, finely chopped10 g
- chilli flakes6 g
- cooking oil for the chilli oil30 ml
- salt2 g
- Chinkiang-style black vinegar20 ml
- light soy sauce10 ml
- sesame oil5 ml
Directions
- 1
Scrape the ear clean of hair and fat, split it lengthwise from the base without cutting it through, and rinse well. Soak in cold water to draw out blood, then drain; soaking time is not counted in the cooking time.
- 2
Start the ear in cold water with ginger and wine. Bring to the boil, skim the scum thoroughly, then simmer gently for about 40 minutes until a chopstick slides into the thickest part with little resistance.
- 3
Lift out and drop straight into iced water for about 10 minutes so the gelatinous layer tightens and the cartilage turns springy. Drain, pat dry and let cool until warm but not hot.
- 4
Slice the ear into very thin slices, then shred each slice lengthwise into fine, evenly sized strands. If it resists the knife it is still too firm; warm it slightly and try again.
- 5
Heat oil until it just begins to smoke and pour it over the chilli flakes and garlic to release their aroma, then let it cool to warm. Mix half the chilli oil with salt, vinegar, light soy and sesame oil to make the dressing; toss the rest into the shredded ear.
- 6
Plate the shreds in a small mound, lay scallion and green pepper shreds on top and pour over the dressing. Chilling firms it further; do not leave at room temperature for more than 2 hours.
Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.