Pigs' ears salad

1. ** tops only, slivered lengthwise and cut in 2-inch julienne it is important that all ingredients in this recipe be well chilled.
2. Prepare pigs" ears according to steps i and ii in the basic instructions.
3. Discard water and return ears to pot with water to cover, star anise and ginger.
4. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until ears are tender.
5. Remove ears, let cool and chill.
6. Cut into thin strips (1/8 inch).
7. Combine pigs" ears, carrots, cucumbers and onions and toss lightly with plum sauce.
8. Seasoni with salt and pepper and a little fresh lemon juice if a slightly tart flavor is desired.
9. Serve on crisp lettuce and sprinkle with sesame seeds.
10. Serves [i"ll bet this would be good made with sliced duck web or jellyfish as well.
11. S. c. ] all these recipes are from "innards and other variety meats".
12. Jana allen and margret gin. 101 productions.
13. San francisco, 1974.