嘿，各位愛美食的朋友們，今天我要給大家分享一道我們家餐桌上的“硬菜”，也是下酒小零食——鹵豬耳朵！說Q彈爽脆的口感，帶著濃郁的鹵香，每一口都讓人欲罷不能。今天這個方子，是我改良多次的家常版，用料簡單，步驟清晰，廚房小白也能輕松上手，讓你在家就能享受到這份獨特的美味。

買回來的新鮮豬耳朵2只，先用流動的清水反復搓洗干凈，特別是耳朵內壁和根部的位置，容易藏污納垢，一定要仔細清洗，用小刀刮一刮表面殘留的細毛和污漬。洗凈后，冷水下鍋，放入幾片生姜和2勺料酒，大火燒開后煮5-8分鐘，撇去浮沫。撈出后用溫水沖洗干凈，瀝干水分。

鍋中倒入約30克食用油，放入20-30克冰糖，開小火慢慢炒出漂亮的棗紅色糖色，迅速倒入500毫升開水。接著，加入生抽4大勺、老抽2大勺、蠔油1大勺、鹽適量，再放入香料包：八角3-4顆、桂皮1小段、香葉3-4片、花椒一小撮、干辣椒2-3個，以及幾片生姜和1段拍扁的大蔥。大火燒開，轉小火煮10分鐘，讓香料味充分融入鹵汁。

第三步：

豬耳朵放入鹵汁中，確保鹵汁能基本沒過豬耳朵。再次大火燒開后，轉最小火，蓋上鍋蓋，慢鹵40-60分鐘。關火后，不要急著撈出來，讓豬耳朵在鹵汁中自然冷卻，浸泡至少2小時以上，最好是浸泡過夜。夏天天熱，等鹵汁冷卻到室溫后，連鍋一起放入冰箱冷藏浸泡。

第四步：

鹵好并充分浸泡入味的豬耳朵，撈出后，稍微瀝干鹵汁。切的時候，順著豬耳朵的紋理斜刀切片，直接吃，原汁原味。如果你喜歡更豐富的口感，可以調個蘸料：蒜末、香菜末、小米辣圈、少許生抽、香醋、一點點白糖和香油拌勻，淋在豬耳朵上，那滋味，絕了！

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怎么樣，這道家常秘制鹵豬耳朵是不是比你想象中簡單多了？從清洗到鹵制，每一步都充滿了對美味的期待。當那Q彈爽脆、鹵香四溢的豬耳朵端上桌，無論是家人小聚還是朋友暢飲，都能瞬間成為焦點。趕緊動手試試吧！