Bring out a pot of good brine: This is the key point of delicious Melaleuca auricula. When pressing Melaleuca auricula, there is no need to add soup, instead of adding soup at the end like making skin jelly to make it full, so the brine must be brought out with good taste, so that the marinated pig ear is delicious. Pay attention to the heat and time when cooking pig ears. Whether pig ears are delicious or not depends on whether the taste is crisp, elastic and chewy. The process of cooking is very important, which is very important in the heat. Pay attention to slow cooking with small fire, completely dissolve the gum in pig ears, add a little red oil, soy sauce, white sugar and old vinegar, mix well and pour it on it, and sprinkle some chopped green onion. Each piece of pig ears has white lines on both sides, which is a crisp, sweet and delicious cold dish.

There are three points worthy of attention: first, from the appearance, the surface of the first-class pig's ear has no pig hair and has been cleaned; The second is to look at the texture. The real pig ear texture is relatively clear and can be seen clearly, while the artificial texture is not displayed; Third, to make a thousand-layer cake, it is necessary to burn noodles. Half of the flour is mixed with boiling water and half with cold water. After waking for half an hour, put flour and salt pepper noodles in a small bowl, and pour hot oil into the bowl to become crispy dough. Roll out the dough after waking up, put chopped green onion in it, roll it up and roll it on the pan, that is, cinnamon bark, angelica dahurica, cardamom, dried pepper, onion, ginger and garlic. How to do it? Soak the pig's ears, wash them, and heat the pan for cold oil.

To make Melaleuca auricula tablets, it is best to cook the raw materials by steaming. The method is: put the preliminarily processed pig ears in a steaming basin, then add onion, ginger, cooking wine and appropriate amount of water, and steam them in a cage for about 1 hour with high fire until they are soft. If you choose the cooking method, then make the seasoning for the cold salad, and add the above-mentioned seasoning in a small bowl. The amount of this seasoning should be determined according to the amount of crispy thousand-layer ears you prepare for the cold salad, and it should also refer to your personal taste, because some people like to eat salty, while others like to eat light.