You will need
- 1 kg raw pig's ears;
- seasoning for Korean spicy carrots;
- 4-5 cloves of garlic;
- 200 g of vegetable oil;
- 2 teaspoons of salt;
- 1 teaspoon vinegar;
- 2 teaspoons of sugar;
- 3 PCs of carrots;
- red pepper powder;
- 3 PCs pepper sweet peas;
- 3 PCs cloves;
- 1 teaspoon soy sauce;
- coriander powder;
- 1 piece of Bay leaf.
Instruction
1
Prepare the pig's ears carefully, wash them, scrape with a knife. Fill with boiling water, let stand half an hour, and then again thoroughly clean. Put the prepared ears into a saucepan and cover with cold water. Cook until tender, this takes about one hour, sometimes longer.
2
Add at the end of cooking spices - clove, Bay leaf, allspice. Salt. Ready ears lay out and chill and then slice thin strips to the meaty parts, not use. After cooking pig ears turns thick and flavorful broth, it can be used as a base for soups or aspic.
3
Put in a deep dish of chopped pig ears, sprinkle with sugar, pour vinegar and mix the ingredients. Wait until the sugar has dissolved. Then add seasoning for Korean carrot and salt.
4
Skip peeled garlic cloves through the press. Will rascality pan with vegetable oil, then turn it off and throw the garlic for a few seconds. Obtained the fragrant oil, pour the ears and mix thoroughly. You can add fresh cucumber, coarsely grated. Should be tasty, spicy salad that awakens the appetite. It can also be an original snack with beer.
5
There is a second version of this dish, with the addition of carrots. Pig ears cook as in previous recipe, i.e., boil and cut into thin strips. Then grate peeled and washed carrots on a special grater for Korean dishes. Pour into the pan vegetable oil to cover the whole bottom, don't pour a lot. In well hot oil put the prepared carrots and ears, quickly stir and fry, stirring constantly, about a minute. Put all in a bowl, add red pepper, salt, coriander, vinegar, soy sauce and pressed garlic. All mix thoroughly and place in the fridge for a couple of hours.
