1. First rub the ears and scalp with flour and white vinegar
2. Scrape the surface clean with a knife
3. Bring water to a boil, add cooking wine, boil pig ears and pig scalp for 2 minutes, then take out and rinse
4. Prepare the old brine, spices, and rock sugar
5. Add pig ears and pig scalp to the pot
6. In a separate pot, saute the spices and add them to the stewed pot
7. Add rock sugar
8. Add old brine
9. Add appropriate amount of salt and dark soy sauce, then add the water covered with the ingredients, open the lid and cook for 50 minutes. Turn over halfway and pour the brine juice on the food. After cooking, soak in the pot for about 2 hours
10. Just slice it when you eat
Tips:1. The pig ears and pig scalp should be cleaned before being marinated. The pig ears should be cut with a knife near the ear canal and scraped clean with a knife;
2. If it is not processed later, the amount of salt should be slightly more, and the taste of the marinade is just right.
