1. Prepare ingredients. Try to clean the pig's ears. Try not to have fluff in the ear canal. If there is, take it home and burn it.

2. Wash pig ears with salt and white vinegar for 5 minutes to remove fishy smell.

3, then boil the water, put the pig's ears into the water after boiling, and simmer on a small fire. It is enough to harden the whole meat from water to pig's ears. Order a spoonful of white wine or cooking wine in the middle to remove the fishy smell.

4. Pour the Chaoshan marinade into the pot, and then add the right amount of water. Chaoshan brine juice is equivalent to old brine, which can prevent us from buying a bunch of brine, just right, just add water.

5. Add the bundled onion and ginger slices, and then add the pig's ears. After the fire boils, turn to low heat and stew for 30 minutes. Pigs' ears vary in size, so let's see if we can finally poke the root with chopsticks.

Turn off the fire after 6.30 minutes and put the pig's ears in to cool. The ears of cooked pigs are obliquely cut into thin ear pieces. The thinner the ear piece, the more delicious it tastes.

7. Add millet pepper, garlic cloves, ginger, oyster sauce and soy sauce without seasoning.

8. Match some vegetables to make this cold dish taste better, more refreshing and richer.