Preparation materials: 1 pig ear, 600g white radish, 1 pork bone, 2 star anise, 10 dried chilies, 4 bay leaves, a small amount of fennel, 20 peppercorns, 20g cinnamon, ginger 3 slices, 2 green onions, 1 small garlic sprout, appropriate amount of dark soy sauce, appropriate salt, 1 piece of gauze

Preparation steps:

1. Prepare 2 small green onions and a tied garlic sprout stand up. 10 dried chili peppers (increase or decrease as appropriate), 3 slices of ginger.

2. Wrap the marinade with gauze, tie it tightly and rinse the dust with clean water. Rinse all materials clean.

3. Take a pot, pour half of the pot of water, put all the marinade in and cook until fragrant. If this is your first time making marinade, add pork bones at this step.

4. Add appropriate amount of dark soy sauce and salt for color and seasoning. If there is old braised soup, it should be put in at this time. I added the old braised soup from last time, so it looks very thick.

5. Boil a pot of water and boil the pig ears for 5 minutes to remove the blood foam.

6. Remove the pig ears and rinse them with clean water.

7. When the stewed soup boils, add pig ears and lotus roots. Simmer for 40 minutes.

8. Braised pig ears.

9. Lotus root and Qian Zhang.

10. Finally, remove the impurities and marinated vegetables, put the marinated juice in a bowl and store it in the refrigerator. Let the braised vegetables cool and then cut into pieces.