Ingredients
2 bottles pickled wild mountain peppers (about 1200 g / 2.6 lbs), 100 g (about 3.5 oz) each of pig ears, chicken feet, chicken combs, and pig tails, 75 g (about 2.6 oz) each of celery and carrot, 10 g (about 0.35 oz) each of wood ear mushrooms and white fungus.
Seasonings
20 g whole black peppercorns, 1 tablespoon salt, 1 bottle white vinegar.
Preparation
1. Soak the black fungus and white fungus in water until softened, remove the stems, wash clean, and tear into small pieces; trim and wash the celery, then cut into small sections; wash the carrot and cut into small strips.
2. Wash the pig ears, chicken feet, chicken combs, and pig tails separately, blanch them in a pot of boiling water until just cooked through, then drain and cut each into small pieces.
Steps
1. Wash the pickling jar, dry the inside thoroughly, and pour the wild mountain peppers along with their brine into the jar.
2. Add peppercorns, salt, and white vinegar, stirring to combine, then add the pig ear pieces, chicken feet pieces, chicken comb pieces, and pig tail pieces.
3. Then add the wood ear mushrooms, snow fungus, celery segments, and carrot strips, and toss everything together until evenly combined.
4. Cover the jar with its lid and place it in a cool, well-ventilated area to marinate for 24 hours. It is then ready to serve as desired.