Pork Ears Jellyfish and Cucumber Shreds in Cold Dressing

Name: Pork Ears Jellyfish and Cucumber Shreds in Cold Dressing
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cooked pig ears; 2 pieces Cucumber; 150g (ready to eat) Jellyfish; 4 cloves garlic; Some Refined salt; Spoonful Haitian Fresh Light Soy Sauce; Spoon and a half White vinegar; A small amount MSG; Discretion Chili oil

by Green olives

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Personally, I prefer cold dishes because it is refreshing and not greasy. Moreover, cold dishes are inseparable from garlic and vinegar. These two items are fine foods, sterilizing and anti-inflammatory, and eating them frequently is beneficial to the body. It does not catch colds, do not have diarrhea, and also increases appetite! Simple preparation, less heat and no fumes Harm, what do you think? "

Ingredients

1 Cooked Pig Ears
2 pieces Cucumber
150g (ready to eat) Jellyfish
4 cloves Garlic
Some Refined Salt
Spoonful Haitian Fresh Light Soy Sauce
Spoon and a half White Vinegar
A small amount Msg
Discretion Chili Oil

Pork Ears Jellyfish and Cucumber Shreds in Cold Dressing

1. Cooked pig ears are slightly thicker and thinner

Pork Ears Jellyfish and Cucumber Shreds in Cold Dressing recipe

2. Cut the length as shown in the figure

3. Thick cucumber peeled and shredded

4. This is instant jellyfish from my hometown

5. Sliced pork ear strips, cucumber shreds, instant jellyfish shreds, and minced garlic in a large bowl for easy mixing. Add refined salt to moderately salty, white vinegar, monosodium glutamate, umami soy sauce, and chili oil and mix well when eating.

6. Finished product

Tips:
1. Gherkins can also be peeled without peeling, the peeling color is beautiful, fresh and crispy.
2. Vinegar choose white vinegar, rice vinegar or mature vinegar according to personal preference.
3. Less soy sauce is just for seasoning, don’t affect the color of the dish.
4. Add more cold dishes with vinegar and garlic to taste