卤水猪耳朵家常做法，一锅卤水搞定，新手零失败

卤猪耳朵这东西，真的是越嚼越香。脆生生的口感，带着卤汁的咸香，切一盘配啤酒，或者夹在馒头里吃，都特别过瘾。以前总觉得卤菜得去熟食店买，后来发现家里卤其实更放心，香料自己配，咸淡自己调，想卤几只卤几只，一次多卤点放冰箱，想吃随时切。猪耳朵买回来先处理干净，表面如果有毛，用火燎一下或者用镊子拔干净。然后冷水下锅，放几片姜、一点料酒，煮开之后撇掉浮沫，煮个五六分钟捞出来，用温水冲洗干净，把里面的油脂稍微刮一刮，别刮太狠，留一点点更香。

卤水的做法其实不难。锅里放点油，下冰糖炒个糖色，炒到冒小泡变成枣红色，加开水进去，颜色红亮好看。然后丢香料进去：八角、桂皮、香叶、花椒、干辣椒、草果，家里有卤料包的直接用也行。加生抽、老抽、蚝油、姜片、葱段，尝一下味道，要比平时炒菜稍微咸一点，这样卤出来才够味。把处理好的猪耳朵放进去，大火烧开转小火，卤个四十分钟左右。

拿筷子戳一下，能轻松戳透就可以了。关火之后别急着捞，让猪耳朵在卤水里泡个一两个小时，更入味。泡好捞出来晾凉，切薄片装盘，淋点卤汁，撒点香菜或者花生米，齐活。做卤猪耳朵有几个小技巧：猪耳朵一定要刮干净，不然有腥味；卤水要稍微咸一点，不然不入味；关火后泡着更入味，别煮完就捞；卤水别倒掉，过滤之后冷冻保存，下次加点香料和水还能接着用，越卤越香。

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我小时候每次跟着大人去赶集，最期待的就是熟食摊上的卤猪耳朵，切一小碟能开心半天。后来自己学会卤，才发现这东西做起来真不难，就是费点时间。现在每次卤一锅，满屋子都是香料的味道，邻居都要来问我在煮什么好吃的。这菜特别适合提前准备，周末卤上一锅，平时下班回家切一盘，配碗米饭或者就着喝点小酒，简单又满足。猪耳朵脆脆的口感，怎么吃都不腻，家里来客人端出来也是一道硬菜。