Stir-fried pork ears with lemongrass

Stir-fried pork ears and lemongrass are a familiar dish in family meals, with a fragrant aroma, rich flavor, crisp pig ears and eating almost extremely well. This dish is good to eat or something to target with alcohol.


·         Pork ears 600 gr

·         Peppers 2

·         Chilies 5

·         Citronella 6 trees

·         Ginger 10 gr

·         Garlic 2 tubers

·         15 gr of chili powder

·         Five-flavored powder 3 gr

·         Fish sauce 50 ml

·         White sugar 50 gr

·         Salt 1/2 teaspoon

·         50 ml white wine

Step 1:

Pork ears in a pot filled with water, drop into 2 branches of lemongrass and a small branch of sliced ginger, boil for 20 minutes until the pig’s ears are ripe, then take out and put in ice cubes. Soak until the pig’s ears cool, then remove them to dry out the water. Cut pork ears into thin pieces.

Step 2:

Prepare 2 minced lemongrass branches, 2 sliced lemongrass branches, 2 minced garlic slices and 2 red chili peppers. Put pan on the stove, pour into 2 tablespoons of cooking oil, add lemongrass, garlic, chili and stir-fry. Then add 50ml of fish sauce, 50gr sugar to the pot, stir lightly for the sugar to dissolve.

Step 3:

Next, add 5 minced red chilies, 15gr chili powder, 3gr five-flavored flour, stir all together and boil again.

Step 4:

At this time, the pig ear has been sliced, stir-fry and stir well to make the pork ears mix with the sauce. Stir fry for 2 minutes for the pig ear to absorb the spices, then turn off the stove.

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