Cold pig ears

material

600g pig's ear, 4 tbsp cooking wine and 4 tbsp white vinegar. Water 15 cup.

Seasoning A: 4 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 star anise, half a tablespoon of pepper, 3 onions and 4 slices of ginger.

Seasoning B: 2 tablespoons soy sauce, half a tablespoon sugar, minced garlic 1 tablespoon salt, half a cup coriander leaves, half a cup red oil, sesame oil 1 tablespoon pepper oil 1 tablespoon. * If you like spicy food, you can add 2 tablespoons of oil pepper (that is, the residue of pepper oil left when making red oil).

working methods

1. Wash the pig's ears with 4 tablespoons of cooking wine and 4 tablespoons of white vinegar, then rinse them with clear water, and then scald them with a pot of boiling water to remove the fishy smell.

2. Put 15 cup of water in the pot. After boiling, add all seasoning A, then add the washed pig ears and cook for about 1 hour on medium fire until the cartilage of pig ears can be easily punctured with chopsticks.

3. Take out the pig's ear, drain it and let it cool, cut it into thin slices slightly, put it in a large pot, add seasoning B and mix well, let it stand for half an hour, then serve.