Braised Pork Ears
1.
Prepare the main raw materials.
2.
Pig ears, scalp, scrape the skin with a knife and clean it.
3.
Add cooking wine and ginger slices to a pot under cold water, boil the bleeding water after boiling.
4.
Under running water, clean it, and if there is any unused hair, remember to use a camera to pull it out.
5.
Prepare the halogen material. Let the spices and the like leak on the net and rinse them.
6.
Add oil and grains to the wok, and slowly fry the sugar over low heat until it melts and turns into a caramel color.
7.
Add the spices and stir up the fragrance.
8.
Add water, brine, boil, add salt and chicken sauce to taste.
9.
Wash the drained pig ears and scalp meat.
10.
After the marinade boils again, pour in the cola.
11.
Then cook for about 10 minutes with medium and small fire.
12.
Turn off the heat, let the pig's ears and scalp soak in the stewed soup for about 1 hour. The deliciousness is ready.
Tips:
1: The stewed meat stewed soup, filter out the spices, put it in the refrigerator or freeze, can be used as old marinade, as long as it does not taste, you can continue to use it.
2: The pepper and chili in the spices can be increased or decreased according to your own taste.
3: Stir-fried sugar color, be sure to stir-fry slowly over low heat. Don't be anxious, it will be mushy when fried quickly, which will affect the taste of the stewed vegetables.
