Braised pig ears is a cold dish made by cleaning pig ears and adding seasonings such as salt, soy sauce, and MSG.

Pig ears are rich in protein, carbohydrates, vitamins, etc.

This dish has the effect of replenishing deficiency and strengthening the spleen and stomach. It has a fresh and not greasy taste and is rich in colloids.

Production method Method 1 Ingredients: 1 pig ear.

Accessories: 1 pot of stewed soup, 5 grams of pepper, 5 grams of cinnamon, 3 grams of cloves, 3 grams of star anise, 5 grams of white sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine, and 3 grams of white vinegar.

1. Scrape the pig ears clean first, then blanch them in boiling water, take them out and wash them; 2. Put them in a brine pot for about 40 minutes, then turn off the heat and soak them. When the soup is slightly cool, take them out and slice or shred them for consumption.

Method 2 Ingredients: One pack of concentrated marinade for spareribs, 1-2 pig ears.

1. Wash the ears, blanch them in boiling water, remove and drain and set aside; 2. Put the marinade into the pot, bring to a boil over high heat, put the ears in and cook for 10 minutes, turn off the heat, and let the pig ears soak in the marinade.

Then take it out when it is time to eat; 3. Change to low heat and cook until the ears are cooked and fragrant, then turn off the heat and let the ears and soup cool; 4. Take out the braised ears and cut them into slices.

At this point, the delicious braised ears have been successfully made; 5. When the marinade is reused, the marinade can be added according to the amount of braised food.

Tip: The remaining marinade can also be used for stir-frying, cooking, and making hot pot base.

Production skills 1. Bake the pig ears over low heat first, and then shave them with a knife. It is easier to shave them clean.

2. When cutting pig ears, the angle of the knife should be oblique so that the slices can be thin and finely chopped.