Male pig's head 1 piece (about 4000g), with proper amount of common seasoning.

Gourmet practices

1, clean the pig's head, split it, and cut off the ear ring, corner of the eye, lymph nodes, nasal cartilage and impurities. Pig brain is used for other purposes. Cut the boneless pig's head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, blanch it in a clean water pot for 20 minutes after removing all impurities and blood stains, and then take it out and wash it;

2. Boil the boiled pig's head in a clear water pot together with the skull, skim off the floating foam and cook until it is medium-cooked. Take it out and cool it a little, change the pieces, and pour the soup into the basin for clarification;

3. Take another clean pot to get angry, add white sugar and fry it into a brown color, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pig's head meat, and add sugar, soy sauce, white sugar, refined salt and Shaoxing wine to adjust the color. Put star anise, pepper, fennel, clove, cinnamon and onion ginger in gauze bags, tie them and put them in a pot. Simmer the pork head with low fire until it is crisp and rotten, remove the oil slick, and then thicken the soup with high fire.

Gourmet features

The color is ruddy, fragrant and mellow, salty and sweet, fat but not greasy.

2. Braised pork head

Raw materials: pig's head 1 piece, onion 250g, ginger slice 250g, cardamom 5g, galangal 5g, pepper10g, dried tangerine peel10g, clove 5g, cinnamon10g, licorice 5g.

Method: (1) Clean the stubble with pig's head forceps, wash it, remove the skull, split it into two halves, put it in a cold water pot for about 30 minutes, take it out and wash it with cold water.

(2) Put a bamboo mat in the pot, inject clean water, add refined salt, soy sauce, white sugar, Shaoxing wine, onion and ginger slices, put pepper, aniseed, cinnamon, tsaoko, ginger, clove, bean curd, licorice and fennel in a clean gauze bag, tie the mouth, put it in the pot and boil it over low fire for about 40 minutes. After all kinds of spices are fully flavored, add the boiled and washed pig's head meat, bring it to a boil, and cook it for about 3 hours with low fire. When the pig's head meat is cooked and rotten, take it out and cool it.

(3) Take out the marinated pig's head meat, apply sesame oil to keep it moist, slice and plate it when eating, and pour a little marinade on it.

Features: ruddy flesh color,

3. White pig's head meat

White pig's head meat is a kind of braised pork product with unique flavor that people like to eat in Changzhi area. It is said that in ancient times, the Sun family in Xiangjiao Lane, East Street, Lu 'an House (now Changzhi City) taught the craft of bacon and pig's head meat in other places. Once, they forgot to put soy sauce in the braised pig's head meat. When the master found out, the meat was already cooked to a ripe state. The master asked him to take it out immediately and brew it with cold water, trying to find a remedy. If you add soy sauce to marinate, it will not be colored after a short time, and the meat will be deboned and turned into minced meat after a long time. They sat there for a day and a night and failed to come up with a good idea. Early the next morning, the master and the apprentice found that the soaked pig's head meat was white in color, crisp and soft in meat, shiny in skin and fragrant. Sliced and mixed with garlic paste, it feels fragrant and delicious, and the meat taste is unique. Later, the Sun family started a business of "white pig's head meat" on the streets of Changzhi, which was handed down from generation to generation. Now, Master Sun, who is 70 years old, is famous in Shangdang area for the white pork marinated with ancestral secret recipe. In 1960, the white pig's head meat, which he carefully produced, won the first place in the project of "head and hoof, sewer halogen products". To process white pig's head meat, the pig's head should be selected first, then the rosin should be cremated, and the pig's head should be painted with rosin. After the rosin is cooled, the rosin can be peeled off and soaked in cold water. Finally, the fine hairs around the pig's head should be burned with a soldering iron. After washing, cut the pig's head in half, cut off the ear roots and wash it. Fire the pot with the soup stock, add the pig's head, and cook for two hours without any seasoning. Skim the oil slick, take out the pig's head and soak it in cold water to make it white. When eating, spread a clean wet cloth on the chopping board, take pig's head meat, and use a fish belly knife to make the meat slice look like a cloud slice as thin as wrapping paper. The bigger the slice, the thinner the better. Put the sliced white pig's head meat into a small pot, add appropriate amount of refined salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil, mix well and serve. Its characteristics are: the meat is white and crisp, thin as paper, spicy and refreshing.

4. Characteristics of pig's head meat: beautiful appearance, bright brown color, strong flavor, rich in glial protein, fat but not greasy.

Method:

1. The method of sauced pork head is basically the same as that of sauced pork and sauced elbow flower. Fresh pig heads should be used (followed by those frozen, and the heads of old sows and husband pigs should not be used). Eye hair and ear hair should be dug out, and impurities such as dirt, meat and dates should be removed, cut into two pieces, scrubbed clean, boiled in a clear water pot, and then boiled in a soup to remove odor.

2. When cooking, add appropriate amount of salt, soy sauce, pepper, aniseed, fennel, cinnamon, onion, ginger and other seasonings according to the weight of the pig head (spices can be packed in gauze bags), and when it is cooked to the maturity of 67, remove it and take advantage of heat to remove bones, that is, it becomes a pig head blank.

3. Put the boned pig's head blank in another pot, leaving a "soup eye" in the middle, put in cook the meat stock, add some water to make it salty and light, add the above seasoning, and make it with pot cover sauce.

4. The temperature of the sauced pork head is very important. At first, it should be cooked with high fire for about 90 minutes, then gradually remove the fire, add a proper amount of cooking wine when the soup turns back, and then simmer with slow fire until it is cooked. When cooking, move quickly and accurately, or you will break the meat. Sauce processing time is generally about 4 hours.

5. When cooking, press the pig's ears and arch mouth under it to make it irregular and square. After fishing the meat, add a proper amount of monosodium glutamate to the soup, and brush the pork head with a layer of sauce while it is hot.