Ingredients

2 pig's ears, 1 onion, 1 piece of ginger, 3 cloves of garlic, marinade: peppercorns, Chinese spices, cumin, black pepper, grass berries, cinnamon, licorice, sannai, dried chili, chili powder, seasoning: salt, cooking wine, rock sugar, soy sauce, monosodium glutamate (MSG), soya sauce, old marinade, cold seasoning: chopped green onion, garlic cilantro, salt, sugar, soy sauce, vinegar, sesame oil, chili oil

Practice

1, pig's ear repeatedly cleaned, residual hair must be picked clean. Put into the cold water pot boil on high heat for 10 minutes, fish out and rinse the foam.

2, the marinade was cleaned with gauze wrapped, put into the pot, add no more than the amount of cold water soaked pig ears half an hour. Boil on high heat and turn to low heat to cook for half an hour, there is a Chinese medicine flavor floating out can turn off the fire.

3, the brine cooled down to about 80 degrees will be pig ears and seasonings into the large fire boil cover to medium heat and simmer for 40 minutes. Turn off the heat and let it cool, then let the pig's ear continue to soak in the brine for more than 4 hours, the flavor is better.

4, take out and put in the refrigerator, eat when mixed with cold seasoning can be.

Tips

1, pig's ear first baked on low heat, and then use a knife to scrape the hair, it is easier to scrape clean.

2, cut pig's ear when the angle of the knife should be oblique, in order to slice thin, cut fine.