1. Scrape off the tip of the pig's ear, wash it, blanch it in a water pot, take it out and drain it.

2. Make the brine and the above seasoning into a pot, put it in the tip of the pig's ear, and marinate it slowly with a small fire until the tip of the pig's ear is red and bright, and take it out when the texture is soft and rotten. Cross five layers, wrap them tightly with gauze, press them on heavy objects, cool them and put them in the refrigerator.

3. When eating, untie the gauze, cut off the remaining materials on both sides, then cut into pieces with a thickness of 0.5 cm, neatly put them on a rectangular plate, and sprinkle with red oil and sesame oil. [HaoChi 123.com]