First of all, prepare the ingredients: pig ears, coriander, green onions, ginger and millet pepper. Step: 1. Add water to the pot, pour in clean pig ears, a little ginger slices and scallions, and cook for 20 minutes until the pig ears are cooked. 2. Pig ears are too cold after being cooked, cut into strips with the same thickness, peeled and minced garlic, and chopped millet pepper for later use. 3. For the sauce, add 2 tablespoons of millet pepper, minced garlic, balsamic vinegar, soy sauce 1 tablespoon, a little pepper oil and sesame oil, salt and chicken essence, and stir well. 4. Add chopped pig ears into a large bowl, pour in the prepared juice, a little parsley and peanuts, stir well, and a plate of cold appetizing pig ears will serve.

Eggplant salad

Ingredients: eggplant, salt, white vinegar, garlic, millet pepper, balsamic vinegar, sugar, sesame oil, coriander or shallot. Step: 1. First prepare two tender purple eggplants, wash them, cut them in the middle, then cut them into small strips and put them in a basin for later use. 2. Add a spoonful of edible salt to the basin, and then add appropriate amount of water and white vinegar to soak for 8 minutes. This can prevent eggplant from oxidation and blackening. After 8 minutes, squeeze the eggplant dry and put it on a plate. 3. After the water in the pot is boiled, put the eggplant in a steamer and steam for about 12 minutes. The next step is to prepare the juice. Chop a few pieces of garlic into foam, cut the millet into rings and put it in a bowl. Add soy sauce, balsamic vinegar, salt, sugar, sesame oil, a little water and then add some chopped green onion. After mixing well, pour the juice on the eggplant, and the delicious cold eggplant is finished.