1- Pretreatment of pig ears
First, clean the inside of the pig's ear, then burn the Mao Mao inside with fire and clean it with water.
Soak in cold water for 2-3 hours, change the water for 2-3 times, then boil the pig's ears in boiling water for 3 minutes, pick them up and wash them for later use.
2- Preparation of halogen package
24 grams of star anise, 20 grams of fennel, 30 grams of cinnamon 18, red pepper, 0/0 grams of geranium/kloc-0, 0/5 grams of Senecio scandens, 0/0 grams of water chestnut/kloc, and 0/3 grams of angelica dahurica/kloc-0.
Soak the above spices in boiling water for 10 minute, pick them up and put them into spice bags for later use.
3- Brine production
Pour 25 kg of clean water into a bucket, turn on a big fire, put in a marinade packet 1 piece, ginger and garlic100g, oil1000g, gardenia jasminoides Ellis 30g, maltose 300g, add 500g of dried pepper and 300g of pepper 30 minutes after boiling, and then cook.
4- braised pork
Add 300 grams of salt, 260 grams of chicken essence and 80 grams of cooking wine into the brine, then put 5 kilograms of treated pig's ears, turn off the fire in medium and small fire brine for 30-40 minutes, soak the pig's ears in the brine for 60 minutes, and then pick them up. The whole technology is over.
Technical supplement: The last step of soaking pig ears is very important. The longer it is soaked, the more delicious it will be. This step should not be sloppy.
After the brine is finished, clean the brine, leave it still, and you can continue the brine next time.
I am Master Gao, and these are my skills. If you don't know how to do it, you are welcome to discuss and communicate.