Sichuan Spicy Pig Ears

**Boil the Pig Ears:** Place the pig ears in a large pot and add water, ginger slices, green onion pieces, and Shaoxing cooking wine. Bring to a boil, then reduce heat to low and simmer for about 1.5-2 hours, or until the pig ears are tender but still have some bite. Add salt to the water during the last 30 minutes.

**Cool and Press:** Remove the pig ears from the pot and let them cool slightly. Wrap the ears tightly in plastic wrap or place them in a container and press them down with a heavy object (like a plate with weights on top) for at least 2 hours in the refrigerator. This helps them become firm and easier to slice.

**Prepare Chili Oil (if making from scratch):** Heat about 1/2 cup of neutral oil (vegetable or canola) in a small saucepan over medium heat. Add 1-2 tablespoons of Sichuan peppercorns, 1-2 star anise, a small cinnamon stick, and a bay leaf. Cook until the spices are fragrant and the peppercorns start to sizzle and darken (do not burn). Remove from heat and let cool slightly. Strain the oil to remove the spices. Add dried chili flakes to the infused oil (adjust amount to your spice preference). Let cool completely.

**Make the Dressing:** In a mixing bowl, combine soy sauce, black vinegar, chili oil (homemade or store-bought), minced garlic, ground Sichuan peppercorns, sugar (if using), and sesame oil. Whisk well to combine.

**Slice the Pig Ears:** Remove the chilled pig ears from the refrigerator and unwrap them. Using a sharp knife, thinly slice the ears across the grain into strips about 1/8 inch thick.

**Toss and Serve:** Place the sliced pig ears in the mixing bowl with the dressing. Toss to coat evenly. Serve immediately as a cold appetizer.