- Onions - 2 Pieces
- Pepper and salt - - To taste
- Vegetable oil - 30 milliliters
- Lime - 1/2 Pieces
- Pig Ears - 2 Pieces
- Peppercorns - 6 pieces
- a bunch of Parsley - 1 piece
- Garlic - 5 Zubchikov
- Root of horseradish - 1 piece
- Sweet pepper - 2 pieces
- Leaf bay - 4 pieces
1. First, we prepare our ears: they must be cut through the zigzags, then we smear them on open fire so that no bristles remain, using a metal net or knife, we clean them clean. 2. In the pan add the cleaned ears, pour water and bring to a boil. Then remove the foam, add the pepper and the bay leaf, and cook on a small fire for about an hour. 3. When the ears are welded, they must be cooled and then cut into small cubes or short cubes. We will peel and cut the onion into thin slices. On halves we cut sweet pepper, we remove partitions and seeds, we cut by straw. Sparziruem on vegetable oil onions, add pepper and five minutes with the lid closed, stew. 4. In the water we will root the root of the horse-radish, clean it and rub it on a fine grater. In the process of grating horseradish, you should breathe carefully. Clean and finely chop garlic (you can use garlic crock). We will rinse and chop the parsley. 5. Lime juice watered prepared ears - this gives the dish a Mexican flavor, and makes the taste more interesting and bright. 6. Mix in a deep bowl of greens, garlic, horseradish, onions and ears. Add the pepper and salt.
Servings: 6