1. Clean the pig ears and cut into two pieces for easy cooking.
2. Add appropriate amount of water, green onions, and ginger to the pot to boil, add pig ears and cooking wine, and cook for 2 to 3 minutes.
3. Soak pig ears in ice water to cool.
4. Heat the pan, add oil, and sauté all the spices until fragrant.
5. Add an appropriate amount of broth and 100 grams of rock sugar to stir-fry the sugar color, and the maltose to cook the aroma, and adjust it to a salty taste.
6. Adjust the red yeast rice water.
7. Add pig ears, a little red yeast rice, and keep a slightly boiled brine. The water must cover the pig ears.
8. In the middle, check the coloration, saltiness, aroma, and taste of the pig’s ears. You can add or subtract appropriately. If you can insert it with chopsticks, it will be cooked. Cover and stew for 3 minutes.
9. Pick up and brush with a mixture of combustible oil and oil.
