1. When buying pig ears, please burn them with fire, soak them in water for 15 minutes, and clean the skin with steel wire balls. Drain the water and set aside.
2. Start the pan, pour the halogen-free material and stir fry, add water that can cover the ears of the pig, and stir-fry. Put the ears of the pigs (the whole ears will be very large, cut into four), and stir-fry them in the middle. Flip the pig's ears in the middle to prevent sticking to the pan.
3. Add appropriate amount of salt to the marinade. Cook on medium heat for twenty to three minutes. Turn off the heat and set it aside (don’t rush to fish out the pig’s ears) and let him soak for a long time to be more delicious. Just cut into small slices and serve on a plate.
Tips:I accidentally deleted the filming steps. A pig ear master said that it was too wasteful of raw materials and asked me to add some chicken feet and duck wings. My method is simple and rude, as long as I can eat it (cover my face).
