Main Ingredients:
Cat’s Ears: 4 liang.
Additional Ingredients:
Cucumber: as needed; Carrot: as needed; Shiitake Mushroom: as needed; Garlic Scapes: as needed; Shallot: as needed; Pork Belly: as needed; Green Onion: as needed; Garlic: as needed.
Seasonings:
Soy Sauce: as needed; Salt: as needed; Chicken Bouillon: as needed.
Flavor: Original; Cooking Method: Stir-Fry; Time: Ten Minutes; Difficulty: Easy.
Detailed Steps for Cooking Assorted Stir-Fried Cat’s Ears
Buy pre-made cat’s ears, about 4 liang per serving depending on the number of people and appetite.
Prepare cucumber, 3 garlic scapes, 1 shallot, 3 shiitake mushrooms, 1 liang of pork belly, 1 carrot, 2 green onions, and 3 cloves of garlic.
Cut all ingredients into small cubes, half a carrot, half a cucumber, half a shallot, adjust the amount of side ingredients according to personal preference.
Boil a pot of water, add the cat’s ears once boiling,
Quickly slide the cat’s ears with a strainer after adding to avoid sticking to the pot, then cover with a lid.
After boiling, uncover, add half a small bowl of cold water, cover again, usually boil three times and add water three times, then taste a cat’s ear to ensure it’s cooked but not too soft, as it will lose texture when stir-fried.
After rinsing the cat’s ears with cold water and draining excess water, add soy sauce or dark soy sauce, mix well for color, add a little salt before stir-frying to season and prevent sticking.
Heat oil in a pan, stir-fry chopped green onions and pork belly until cooked.
Add all prepared ingredients to the pan and stir-fry over high heat, add salt and chicken bouillon, avoid adding soy sauce at this point to maintain the dish’s appearance.
Add the cat’s ears and stir-fry, add a little more salt, then add minced garlic, turn off the heat.
Enjoy your meal! The assorted stir-fried cat’s ears are now ready, with purple shallots, green cucumber and garlic scapes, golden carrots, black and white shiitake mushrooms… so tempting! What are you waiting for? Let’s dig in!
