Talking about salted pig's head meat is delicious and unpleasant, so? Not to mention, everyone said it was delicious! However, I've never posted a recipe for it. This year, when I made the salted pig's head for the New Year's Eve, I thought it was a good idea to take pictures of the process and post a recipe. Let those who like this bite, also learn to do it, because, it is really delicious!
Tools/ingredients
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Pork head? (1pc)Erguotou? Moderate salt?500g pepper? appropriate amount
Methods/steps
1/19 step-by-step reading
Prepare a pig's head, ask the seller to remove the big bones, remove the stray hairs, and split in half.
2/19
Prepare a high degree of wine, salt, pepper.
3/19
Stir fry the salt in a hot pan.
4/19
Put in the peppercorns, sauté and turn off the heat.
5/19
Pour some of the tall wine on your hands and rub the skin of the pig's head.
6/19
Turn the pig's head on its side and pour some tall wine on your hands.
7/19
Rub all over the inside side.
8/19
Sprinkle pepper salt on the surface of the pig's head and rub it vigorously, every bit of it.
9/19
Flip it over, sprinkle some pepper salt and rub again.
10/19
Sprinkle the remaining pepper salt all over the pig's head.
11/19
Put it in a large pot, preferably with stones pressed on top, and marinate for about 20 days, pouring off the marinade.
12/19
Hang the pig's head in the sun for 2 days, then hang it in a ventilated place to air-dry, so that the pickled pig's head is ready.
13/19
The good salted pig's head can be put into the refrigerator, when eating, cut off a piece, put it into the water to soak overnight, bleach it.
14/19
Put into cold water.
15/19
Boil for 5 minutes, blanch well and rinse.
16/19
In a pot of water, add the pork, ginger and green onion.
17/19
Add appropriate amount of cooking wine and cook on high heat for 10 minutes.
18/19
Turn down the heat and simmer for 60 - 80 minutes.
19/19
Remove to cool, slice and serve.
Notes
The soaking time depends on the saltiness of the pork head.
The amount of high level wine is actually not much, put it into the palm of your hand and rub it evenly on top of the pork skin and pork.
Air-drying time is not too long, too long the meat becomes dry and unpalatable.