Ingredients: pig's ear, soy sauce, soy sauce, white sugar, salt, fragrant leaves, ginger, onion (chopped into onion knots), cinnamon, a little pepper, cooking wine.

1. Clean the pig's ears, blanch them with clear water and pick them up.

2. Wash the pan, then drain the water, add the above seasonings and cook for 5 minutes on high fire.

3. Put the pig's ear into the fire and boil it. Continue to cook for 10 minute, then turn to low heat and marinate slowly. To your liking, you can poke it with chopsticks and take it out to cool.

Second, mixing

Ingredients: cucumber, stewed pig ears, vinegar, homemade sesame and peanut spicy oil, boiled water, a little sugar, a little soy sauce.

1. Wash cucumber, peel off a part, leave some green and cut into long strips.

2. Cut off the irregular part of the edge of the pickled pig ear.

3, the rest of the slice (note here, try to pass this point, don't cut straight, it is thin! )

4. Put the cut cucumber and pig's ear into the bowl.

5, juice: add a little soy sauce, vinegar, sugar to the cold boiled water, and finally add a little sesame peanut spicy oil.

Step 6 pour in the soup

7. Stir well.

1, it's a little troublesome to tidy pig's ears. Be more patient.

2. Be careful not to be too ripe and rotten when marinating pig ears, and be sure to chew your head a little.

3, braised pig ears suggest that the amount of soy sauce should not be too much, and the color of the cold salad is too dark to look good.

4. When cutting pig's ears, cut thin slices. The method is to cut the knife flat, not straight.