Cold Pig Ears First, prepare the ingredients: pig ears, coriander, green onions, ginger, millet pepper. Steps: 1. Add water to the pot, pour in the cleaned pig ears, a few ginger slices, and green onion segments. Boil the water and cook for 20 seconds.

minutes, until the pig ears are cooked.

2. Cool the pig ears after cooking, cut them into strips of uniform thickness, peel and mince the garlic, chop the millet pepper and set aside.

3. For sauce, add millet pepper, minced garlic, 2 tablespoons of balsamic vinegar, 1 tablespoon of light soy sauce, a little chili oil and sesame oil, an appropriate amount of salt and chicken essence in a bowl, and stir evenly.

4. Add the cut pig ears to a large bowl, pour in the prepared sauce, a little coriander segments, and peanuts, stir evenly, and a spicy and appetizing plate of cold pig ears is served.

Preparation of ingredients for cold eggplant: eggplant, salt, white vinegar, garlic, millet pepper, balsamic vinegar, sugar, sesame oil, coriander or green onions. Steps: 1. First prepare 2 tender purple eggplants. Wash the eggplants and cut them in the middle.

Open, then cut the eggplant into small strips and place in a pot for later use.

2. Add a spoonful of edible salt to the basin, then add an appropriate amount of water and white vinegar, and soak for 8 minutes. This can prevent the eggplant from oxidizing and turning black. After 8 minutes, squeeze out the water from the eggplant and put it on a plate.

3. After the water in the pot boils, put the eggplant into the steamer and steam over high heat for about 12 minutes.

The next step is to prepare the sauce. Chop a few garlic grains into foam, cut the millet into rings and put it into a bowl. Add light soy sauce, balsamic vinegar, salt, sugar, sesame oil, a little water, and some chopped green onion.

After mixing evenly, pour the sauce on top of the eggplant and the delicious cold eggplant is completed.