2 pounds pig ears
1 ounce rock candy, removed from sticks
1/3 cup thin soy sauce
1/4 cup Chinese celery, stems only, chopped into 1-inch pieces
2 tablespoons lemongrass, sliced
2 tablespoons dark soy sauce
1 tablespoon cilantro root, crushed
1 tablespoon galangal, sliced
One 1-inch piece cinnamon stick
Kosher salt, as needed
Vegetable oil, for deep-frying
Sweet black Chinese vinegar, for serving
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