Ingredients
200 g pork ears, 100 g pork tongue.
Seasonings
15 g scallion segments, 10 g ginger slices, 1/2 teaspoon each of salt, MSG, and Sichuan pepper powder, 2 tablespoons chili powder, 2 teaspoons Shaoxing wine, 1000 g (about 4 cups) spiced brine.
Steps
1. Scrape and clean the pig ears and pig tongue, then marinate with salt, ginger slices, scallion segments, and cooking wine for 12 hours. Place the pig tongue on top of the pig ear, roll them together into a cylinder shape using cheesecloth, then tie tightly with kitchen twine.
2. Place the seasoned broth pot over heat, add the rolled pig ears and pig tongue, and simmer for 1 hour. Remove and let cool, then discard the cheesecloth. Slice and arrange on a serving plate. Serve with a dipping dish of chili powder, Sichuan peppercorn powder, salt, and MSG mixed together.