1. Braised pork ears (in the absence of soup stock): pork ears, soy sauce, soy sauce, sugar, salt, fragrant leaves, ginger, onion (chopped into onion knots), cinnamon, a little pepper and cooking wine; Clean the pig's ears, blanch them with clear water and pick them up; Wash the pot, then drain the water, add the above seasonings and cook for 5 minutes on high fire; Boil the pig's ears in the fire. Continue to cook for 10 minute, then turn to low heat and marinate slowly. You can poke it with chopsticks and take it out to cool.

2, mixed pig ears: cucumber, marinated pig ears, vinegar, homemade sesame peanut spicy oil, cold boiled water, a little sugar, a little soy sauce; Wash cucumber, peel off some skin, leave some green and cut into long strips; Cut off the irregular edge of the marinated pig's ear; The rest of the slice (note here, try to cross this point, don't cut straight, be thin! ); Cut cucumber and pig ears into bowls; Juice mixing: add a little soy sauce, vinegar and sugar to cold boiled water, and finally add a little sesame and peanut spicy oil; Pour in the soup and stir well.