Chinese-style pig ears

Burn the pig ears with a torch to remove the hairs.

Peel and chop the onion coarsely. Wash the ginger and slice it into large pieces without peeling. Cut 6 cloves of garlic in half. Wash the leek (1 piece) and slice it into thick rings along with the green part.

In a large pot, boil 5 liters of water and add vinegar. Blanch the ears in the vinegar water for 30-40 seconds, then remove them from the water.

In a clean pot, heat vegetable oil and fry the vegetables until golden brown.

Pour 5 liters of water into the pot, add dark soy sauce, and bring to a boil.

Burn cinnamon, star anise, and bay leaf with a torch to release the aromas. Add them to the boiling marinade along with the pig ears. Lower the heat and simmer for 2–2.5 hours.

About 20 minutes before it's ready, tear cilantro into the pot, leaving a couple of sprigs for garnish.

Place the finished ears on parchment to let them cool and dry completely.

Cut the white part of the leek and cucumbers into thin strips, and the chili into thin rings.

Cut off the ear shells, they are hard and not suitable for this recipe. Slice the ears into thin strips.

In a large bowl, mix ears with cucumber, leek, and chili.

Add rice vinegar, soy sauce, sesame oil, chili oil, minced garlic, sugar, MSG, salt and ground coriander. Mix well and let sit for 10-15 minutes.

Place the ears on a plate, garnish with cilantro leaves, and serve.