1. Put the cleaned pig ears in cold water until the meat is over, then add a piece of ginger, a green onion, and a little cooking wine. Bring to a boil on high heat, turn to medium heat and cook and remove.
2. Rinse the pig ears with warm water and then cut them diagonally.
3. Rinse the cut meat with warm water two or three times again (to prevent the cut meat from condensing)
4. Shred the green onion, remove the peanuts, smash them, and chop the garlic into puree.
5. Add Laoganma, MSG, chicken essence, salt, chili oil, light soy sauce, vinegar, and sugar in turn.
6. Serve it!
Tips:Remember to rinse the meat with warm water, or it will form a ball when it is mixed.
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