Vietnamese Picked Pigs Ears Recipe bunbohue

1. 1

   - Shave the pigs ears carefully, wash them and boil them with a little salt for 20 minutes.

2. 2

   When they are cooked, put them in cold water for a couple minutes.

3. 3

   - Remove the pigs ears off the cold water, dry them with a tea towel and let them cool down completely.

4. 4

   - Peel the carrots and cut them into 1/2 cm thick slices.

5. 5

   - Mix the vinegar, sugar and salt in a saucepan, bring it to a boil, stir lightly until the sugar and salt mix well to the vinegar.

6. 6

   It should have the sweet and sour taste.

7. 7

   Move the saucepan off the cooker and let it cool down completely.

8. 8

   - Arrange the pigs ears and sliced carrots in the clean, dry jar, add the vinegar mixture.

9. 9

   The vinegar mixture must cover the pigs ears and the sliced carrots

10. 10

    .

11. 11

    Keep the pickled submerge by attaching the wooden sticks across inside the jar.

12. 12

    Close the jar tight and store it in a dry place for 5 days.

13. 13

    - After 5 days, the pickled is ready to eat.

14. 14

    Slice the pickled pigs ears and dip them into the chilli soy sauce

No additional tips available.