First, grab a handful of flour and put it in water to wash the pig's ears, then wash the flour with clear water. Blanch the pig's ear in boiling water, take it out, remove the external auditory canal and discard it. Don't throw away the drowning.

Second step

Blanching water can expose all the hair roots left on the pig's ears, and the hair roots can be burned through with a flamethrower.

Third step

Soak the pig's ears burnt by the flamethrower in water 1 hour, then scrape off the surface scorch marks with a knife, clean them with water, and then use the ozone machine again.

Fourth step

Pour the marinated soup into the pot, add enough water and salt, then put pepper, star anise, pepper, white pepper, spices and fragrant leaves into the seasoning ball and put it at the bottom of the pot. After washing, large pieces of spices such as ginger, cinnamon and galangal can be put directly into the pot.

Step five

Add vegetable oil to the pot, boil, add white sugar, stir and hook it into the sugar juice for pigears to color.

Step 6

Pour the colored sugar juice into the soup pot, add appropriate amount of water, bring it to a boil with high fire, and then turn it to low fire for about 1 hour. If you can pierce a pig's ear with chopsticks, it means that the pig is familiar with it. Take advantage of the heat to fish your ears into the steamer to control the water. Drain the marinated soup with a colander while it is hot to remove bone residue and blood foam, spill it into a small pot, cool it and put it in the refrigerator for next use. Leave half of the marinated soup and pour out half of the marinated eggs. Pour half the marinade to keep the soup fresh.