One pig's head (about 2500g). 30 grams of refined salt, 7.5 grams of fennel, 7.5 grams of cinnamon, 40 grams of soy sauce, 50 grams of sweet flour sauce.

Method

Pig head soaked into the water to wash, tweeze the fine hairs, cut off the ears, remove the pig's eye rings, lips, earrings, nose, face split into two pieces, chin split into 3 pieces, and then put into the water to soak, bleach away the blood. Boil in a pot of water for half an hour, fish out and wash and cut into pieces. Take the pot on the fire put oil, under the sweet noodle sauce fried into sweet sauce color, add marinade, into the meat, fennel, cinnamon, soy sauce, refined salt and water, first with a strong fire to boil, and then with a braised fire to cook for about 3 hours until the meat crispy rotten that is.

Features

The fat meat is crispy, the meat is fresh and fragrant, the taste is pure and tender, the aroma is fragrant.

Sichuan flavor roast pig's trotters practice 》

原料： pig's trotters, ginger, green onion, soy sauce, sugar, star anise, pepper, mushrooms

preparation: soak mushrooms

put mushrooms in warm water to soak, soak the first time the water do not because of the dirty; change the water soak for the second time, this time the water should be retained, do not pour out.

Shiitake mushrooms can be soaked for a long time, usually the 2nd day to do, the first day to soak is better.

Shrooms soaked and changed into diced.

The first process: Cook

Buy the pig's feet back and wash them, then directly into the water to cook, do not put anything, white water. The first pot of water will open, there will be a lot of blood bubbles, this time the first pot of all poured, the pig's feet with cold water, re-add water, cook the second time. This time to put ginger, green onion. (Ginger shoot rotten on it, green onions put a 2 enough) pig's feet cooking degree with chopsticks test. When the opening time is about the same, you use chopsticks to poke, if the skin is soft and can be poked in, it is usually OK.

The second process of copying

This process is mainly to color and flavor the pig's feet. Fish out the cooked pig's feet and let them cool for 10 minutes.

The hoof soup is obviously kept, fragrant.

To a large pot, add oil, put pepper, anise, pepper, sugar, and other spices you like, the oil should not be spicy, the fire is not big, big spices to paste.

Put the pig's trotters in the pot to fry, this time be sure to get a piece of bad clothes, because the pig's trotters boiled with water, put in the pot to fry the oil to splash everywhere.

Fry for 5 minutes, the oil does not splash, the flavor of the aroma also fried out. Basic pig's trotters is ready, this time to add soy sauce, the color changed at once.

Then add mushrooms, this time soak the mushroom water is added to the pot. Do not use tap water. This mushroom water is much better.

Pig head meat:

Pig head meat is delicious, emotionally speaking, there are four:

One is fat. Eat pig's head meat is mostly figure it fat, but this fat is different from other meat fat, is fat in the thin, fat but not greasy.

Two is glutinous. I still can't figure out, east and west, north and south of the old store old soup brine pork, fire how to control so consistent. Always be able to cook the meat crispy but not rotten, crispy and glutinous taste.

Three is fragrant. The aroma of pork, is attractive, will be sliced pork into a pot and then poured on the small milled sesame oil, sprinkle some coriander, the overflowing aroma, always attracted the appetite doubled.

The fourth is crisp. The crunchiness of pork is because of the crunchy bone in the pig's ear, and the crunchy bone is wrapped in the meat, so the crunchiness of pork is glutinous and hidden crunchy, with a unique flavor.

"Yellow Dog Pork" is a traditional dish of Suqian, Jiangsu Province, with a history of more than two hundred years. This dish is very popular among locals because of its red color, rich flavor, fat but not greasy, rotten but not rotten, pure taste and tenderness.

The Suqian "yellow dog pork", there is an interesting legend.

According to legend, Emperor Qianlong of the Qing Dynasty made six trips to the south of the Yangtze River in his life, including five stays in Suqian. Once, Emperor Qianlong to Suqian, the first did not alarm the local officials, but only and a few personal guards in disguise, to Suqian city in plain sight. Qianlong and his entourage in the city skulking and wandering, unknowingly to the noon, the emperor only then feel a little hungry.

Then they came to Suqian's East Street, only to feel with the light wind wafted a burst of fragrance, so follow the fragrance all the way to. Only to see not far away there is a small tavern selling pork head meat. In the palace used to eat the sea food Qianlong emperor, a look at the sale of pork, simply do not believe that pork will be so fragrant. He will be skeptical to ask for a pig's head meat, taste and realize that the store's pig's head meat is really good, at that time he hit the table and exclaimed: "delicious, delicious, really is a good dish?" Then he ordered his guards to call the shopkeeper and asked, "What's your name?" The shopkeeper replied: "Guest, the villain's name is yellow name three, known as the yellow dog." Qianlong laughed and said, "Yellow dog, what an unpleasant name, but your yellow dog's pork is delicious."

To the Qianlong Emperor left, yellow three only heard people say just praised him for his delicious pig's head meat of the guest is the current saint, so smart yellow three can not help but be happy, busy Qianlong masters left over the bowl of broth left behind, to the new Chen兑,and the tavern's sign changed to "yellow dog pig's head meat museum", yellow dog pig's head meat from now on it will be famous, business has been passed down from generation to generation, the yellow dog's pig's head meat. The Yellow Dog's Pork has since gained great fame and has been passed down from generation to generation. Here's how to make Yellow Dog Pork.

Raw materials: 1 pig head? About 9000 grams of Suqian sweet oil 250 grams of anise, cinnamon, sesame leaves, cloves, ginger, garlic, scallions, salt, cooking wine, monosodium glutamate, fresh soup, sesame oil, salad oil, each appropriate amount

Method:

1?The pig's head treatment of the clean split, removing the skull and lymphatic meat, cut off the earrings, eye rings, pig mouth and pig nose? Another use , take the net meat cut into large pieces, put into the water to soak away the blood, and then into the pot of boiling water blanch about 10 minutes, fish out and cut into 3 cm square pieces.

2.net pot on the fire, into the salad oil hot, into the ginger, garlic, burst incense, mixed into the soup and into the pork block, then pour into the sweet oil and wine, after boiling to remove the floating foam, into the bag with star anise, cinnamon, sesame seeds, cloves of the spice bag, cover the pot with a strong fire for about 15 minutes, and then adjusted to the salt and sugar color, turn the fire to simmer for about 2 hours to the soup is thick and rotten meat, and then finally adjusted to the monosodium glutamate (MSG), and the last. Drizzle with sesame oil, sprinkle with scallions, that is.

Fuyunlou Meat Shop, opened in 1896, is one of Beijing's famous "old shops". It is famous for its unique meat products such as pork head in sauce, elbow flower in sauce, smoked chicken and roasted donkey meat.

Method:

(1) The method of making pork head in sauce is basically the same as that of pork and elbow flower in sauce. To use fresh pig's head (the second frozen, old sow, old pig's head is not used), to dig net eye hair, ear root hair, in addition to clean dirt, meat dates and other debris, split into two valves, brush clean, into the pot of water to boil, change the soup and then cook to get rid of the odor.

(2) cook according to the portion of the pig's head with an appropriate amount of salt, soy sauce, pepper, dashi, fennel, cinnamon, onion, ginger and other seasonings (spices can be packed in a gauze bag), to be boiled to six or seven ripe, fish out and take the heat to the bone, that is, into the pig's head billet.

(3) will remove the bones of the pig's head billet yards in another pot, the middle of the need to leave "soup eye", into the old meat soup, to the right amount of water, so that the salty and light moderate, plus the above seasonings, plus the lid of the sauce.

(4) The fire is very important to the sauce of the pork. To start with, it should be cooked over high heat for about 90 minutes, then gradually remove the fire, add appropriate amount of cooking wine when the soup turns back, and then switch to simmering over moderate heat until it is cooked and rotten. When removing from the pot, the action should be fast and precise, otherwise it will break the meat. Sauce time is usually about 4 hours.

(5) When removing the meat from the pot, press the pig's ear and arching beak underneath so that it is in the shape of an irregular square. After fishing the meat, the soup with appropriate amount of monosodium glutamate, and take the heat to brush the pig's head meat with a layer of sauce that is ready.

Features: beautiful appearance, brownish red glossy color, strong flavor, rich in gelatin protein, fat but not greasy.