Preparation (Remove salt 24 hours before) Start by boiling the ear with two laurel leaves. If you have a steam cooker, 15-20 minutes will be enough, otherwise leave it a bit longer. While it boils, you can prepare the stir-fry. For that, slice the garlic and slice the onion in Julienne strips and leave it in a saucepan with a jet of oil until the onion starts browning (just slightly browned, do not let it cook too much). After that, and in a low fire, add the flour and the sweet pepper to the stir-fry and mix it all. Once the ear is cooked, chop it to your liking and add it to the saucepan mix. Put salt in it and leave it on a low fire for about 20 minutes. If you fancy a spicier touch, you can add a chilli pepper. Once stewed, remove it from the saucepan and put it on a plate. Add the amount of stock you want. Presentation
