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Crunchy Pickled Pig's Ears
Rate this recipeThis is a snack, a drinking dish and a side that mothers often make at home. The tangy, crunchy pig's ears are carefully pickled, so they taste fresh with no unpleasant smell.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
30 minutes
Servings
4
Level
Easy
Ingredients
Pig's ears
3 piece
Apple cider vinegar
3 tablespoon
Ginger
2 piece
Garlic
15 bulb
Chilies
5 piece
Carrots
1 piece
Implementation Steps
01
- Finely mince the ginger.
- Clean the pig's ears thoroughly with the ginger and water.
- Clean the pig's ears thoroughly with the ginger and water.
02
- Bring a pot of water to the boil, blanch the pig's ears until cooked, then lift them out.
- Scrape off any hairs, then boil them once more.
- Lift the pig's ears out and set aside.
- Scrape off any hairs, then boil them once more.
- Lift the pig's ears out and set aside.
03
- Peel the garlic; peel the carrots and cut them into pieces; peel the shallots; cut the chilies into pieces.
- Put 1 l of water in a pot with the vinegar, garlic, shallots, carrots and chilies and bring to the boil.
- Put 1 l of water in a pot with the vinegar, garlic, shallots, carrots and chilies and bring to the boil.
04
- Thinly slice the pig's ears.
- When the liquid boils, turn off the heat, pour the mixture into a jar and add the pig's ears to pickle.
- When the liquid boils, turn off the heat, pour the mixture into a jar and add the pig's ears to pickle.
05
- Leave to pickle for about 5 days before eating.
Good luck!
Good luck!
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