Cuisines and functions: Private dishes to replenish qi and blood, recipes to replenish qi and blood, recipes to nourish the body, strengthen the spleen and appetizers, recipes: Ingredients for making pig head meat in braised sauce: Ingredients: 10,000 grams of pig head

Seasonings: 15 grams of salt, 25 grams of soy sauce, 25 grams of cooking wine, 10 grams of green onions, 10 grams of ginger, 5 grams of star anise, 3 grams of pepper, 3 grams of cinnamon, and 3 grams of cloves

Features of sauced pork head: Salty, loose, and bright in color. How to make soy pork head meat: 1. Heat the pig head meat, soak it in cold water, scrape off the dirt on the skin and the hair in the ear sockets, cut out the pig tongue from the pig's chin, and chop the pig head into two halves , take out the brain, scald the tongue with boiling water, scrape off the skin on the tongue surface, and wash it with the pig head with clean water.

2. Put 10 kilograms of water in the pot, boil the water over high heat, add the pig head, tongue, and brain. When the soup boils, skim off the foam, and cook for 90 minutes. Take out the pig head, pig head, and And remove the big and small bones from the head.

3. Pour out the soup, place an iron grate on the bottom of the pot, place the pig head meat around the pot, then place the tongue and brain inside the head meat, leaving a hollow space in the middle. Pour the original soup from the middle, add refined salt, soy sauce, cooking wine, and meat bag (i.e. green onions, ginger, aniseed, Sichuan peppercorns, cinnamon, cloves).

4. Cook over slow fire, take out the brains first when they are cooked; cook the pig head and tongue for 2-3 hours and take them out.

Preparation method:

1. The method of making soy pork head is basically the same as that of soy pork and soy elbow. It is necessary to use fresh pig heads (frozen ones are second, do not use the heads of old sows and old boars), dig out the eye hair, ear root hair, remove dirt, dates and other debris, split it into two pieces, and brush them clean. , put it into a pot of water and boil it, change the soup and cook again to remove the odor.

2. When cooking, add an appropriate amount of salt, soy sauce, pepper, aniseed, fennel, cinnamon, green onion, ginger and other seasonings according to the size of the pig head (the spices can be packed in gauze bags), and wait until cooked When the six or seven are mature, take them out and remove the bones while heating them to make a pig head blank.

3. Place the deboned pig head pieces in another pot, leaving a "soup eye" in the middle, add the old meat soup, add an appropriate amount of water to make it moderately salty, and add the above seasonings , add the pot lid to make the sauce.

4. The heat of the sauced pork head is very important. Start cooking over high heat for about 90 minutes, then gradually remove the heat, add an appropriate amount of cooking wine when the soup comes back, and then simmer over low heat until cooked. When taking it out of the pan, you need to move quickly and accurately, otherwise the meat will be broken into pieces. The sauce making time is generally about 4 hours.

5. When taking out the pot, press the pig ears and arched mouth underneath to make it appear in an irregular square shape. After removing the meat, add an appropriate amount of MSG to the soup, and brush the pork head with a layer of sauce while it is still hot.

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2013-07-20 20:01 Enthusiastic netizens

The recipe of cured pig head meat is introduced in detail, the cuisine and its functions: braised pickles

Taste: Salty and delicious Craftsmanship: Cured pork head meat Production materials: Ingredients: 1500 grams of pig head meat

Seasoning: 50 grams of soy sauce, 4 grams of white wine, 4 grams of white sugar, salt 8 grams, five-spice powder 4 grams. Teach you how to make bacon head meat. How to make bacon head meat delicious. 1. Use charcoal to burn off the pig hair, soak it in water for a while, scrape the skin with a knife, wash and drain the water, and cut into pieces. Shape it into sections, thread a piece of string through each section, rub the surface with salt, and marinate for later use.

2. Mix light soy sauce, sugar, five-spice powder and a little salt and put it in a container that can hold the pork head meat.

3. Pour about 10 bowls of water into a large pot, bring to a boil, put in the marinated pork head, cover and cook for a while, take out the pork head and place it in a basin with water to dry, and rinse it away Slime, hang in a windy place to dry.

4. Add the wine to the light soy sauce container and mix thoroughly. Add the pork head meat and marinate it for 3 hours before use. If it's at night, it's better to marinate until the next morning and take it out to dry.

5. Take out the marinated pig head meat, tie it with a string on a bamboo pole, and place it in a good place to dry. It will take about 3 days to store and prepare for food.

The recipe of braised pork head meat is introduced in detail, the cuisine and its functions: braised pickles, tonic and nourishing recipes, nourishing yin recipes, malnutrition recipes, anemia recipes

Taste: five-flavored process: Braised pork head meat production materials: main ingredients: 500 grams of pork head

Seasoning: 5 grams of pepper, 5 grams of cinnamon, 3 grams of cloves, 3 grams of star anise, 5 grams of sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine , 3 grams of white vinegar teaches you how to make braised pork head meat. How to make braised pork head meat so delicious 1. Use charcoal fire to burn off the uncleaned pig hair, soak it in water for about 5 minutes, scrape the skin surface with a knife, and use pliers to clamp the remaining hair. Pull it clean, rub the inner and outer layers with salt, and marinate for about 15 minutes.

2. Pour about 8 bowls of water into an iron pot, boil until it boils, put in the pork head, cover it for about 3 minutes, take it out, rinse it with water, and hang it in a ventilated place to dry. .

3. Put the seasonings in a perforated cloth bag and tie the mouth of the bag to prevent leakage. Put it in a pot, add 5 bowls of water, simmer for about half an hour to taste, then add sugar and pepper. Add powder, white vinegar, light soy sauce and wine to make a complete brine.

4. Put the pork head meat into the brine, cover and cook for about half an hour, take it out and serve.

5. The remaining brine can be used to continue processing or make other brine foods such as cuttlefish and eggs. How to make pork head meat with soy sauce, detailed introduction to the cuisine and its functions: Private dishes to replenish qi and blood, recipes to replenish qi and blood, recipes to nourish the body, recipes to strengthen the spleen and appetizers

Taste: Five-flavored process: Braised pork head meat in sauce Ingredients: Main ingredients : 10,000 grams of pig head

Seasoning: 15 grams of salt, 25 grams of soy sauce, 25 grams of cooking wine, 10 grams of green onions, 10 grams of ginger, 5 grams of star anise, 3 grams of pepper, 3 grams of cinnamon, 3 grams of cloves, soy sauce pig head Characteristics of the meat: salty, loose, and bright in color. Teach you how to make soy pig head meat. How to make soy pig head meat so that it is delicious. 1. Heat the pig head meat, soak it in cold water, scrape off the dirt on the skin and the hair in the ears and eye sockets, and cut it out from the pig's chin. For pig tongue, split the pig head in half, take out the brain, scald the tongue with boiling water, scrape off the skin on the tongue surface, and wash the pig head and the tongue with clean water.

2. Put 10 kilograms of water in the pot, boil the water over high heat, add the pig head, tongue and brain, skim off the foam when the soup boils, cook for 90 minutes, take out the pig head, pig head, And remove the big and small bones from the head.

3. Pour out the soup, place an iron grate on the bottom of the pot, place the pig head meat around the pot, then place the tongue and brain inside the head meat, leaving a hollow space in the middle. Pour the original soup from the middle, add refined salt, soy sauce, cooking wine, and meat bags (i.e. green onions, ginger, aniseed, Sichuan peppercorns, cinnamon, and cloves).

4. Cook over slow fire, take out the brains first when they are cooked; cook the pig head and tongue for 2-3 hours and take them out. How to make colorful pig head meat with detailed introduction to the cuisine and its effects: Yungui cuisine youth recipes tonic and health recipes to nourish yin and anemia recipes

Taste: five-flavored process: braised colorful pig head meat. Materials for making: main ingredient: pig head 6000g

Accessories: 5g grass fruit, 5g star anise, 4g tangerine peel, 2g cinnamon, 2g clove, 2g nutmeg, 2g amomum villosum, 3g licorice, 1g sand ginger , 1g long pepper

Seasoning: 15g chili oil, 10g salt, 15g rice wine, 5g MSG, 30g soy sauce, 3g chili powder, 50g sesame paste, 100g ginger, 50g coriander grams, 50 grams of shallots. Features of colorful pig head meat: fat but not greasy, crispy and tender.

Teach you how to make colorful pig head meat. How to make colorful pig head meat so that it is delicious. 1. Wash the pig head, pluck the hair, use a red-hot torch to remove the residual hair in the ears, eyes, and nostrils, cut off the pig tongue, and put it in Boil boiling water and scrape the tongue membrane;

2. Wash the pig head, remove the bones, and slice the meat completely (do not cut through the face);

3. Separate the fat and lean meat under the slices;

4. Cut the eyes, tongue, ears, and mouth into strips respectively;

5. Season each cut piece with salt, Marinate with monosodium glutamate, pepper, ginger, green onions, and rice wine for 5 to 6 hours;

6. Lay out the pig skin, place hemp string underneath, and divide the above meat strips into layers according to the original parts of the pig head. Wrap the layers of code in the pig skin and tie it with twine;

7. Heat the brine pot, add 2000 ml of broth, brine medicine (ginger, grass fruit, star anise, tangerine peel, cinnamon, cloves, Amomum villosum, etc.), put the pig head in a brine pot with a bamboo mat, and take it out after it is cooked;

8. Place the cooked pig head on white gauze, remove the twine, and wrap it into tofu Put the pieces into a square wooden frame, press them with wooden boards and put heavy objects on them;

9. Take them out the next day, remove the gauze and make a square pig head;

10. Cut the meat into domino slices and serve on a plate;

11. Serve with coriander, sesame sauce, 100 grams of sweet soy sauce, and chili oil for dipping. You can also eat it alone without dipping. Tips for making colorful pig head meat: braised medicine package: use 50 grams each of ginger, 5 grams each of grass fruit and star anise, 4 grams each of tangerine peel, 2 grams each of cinnamon, cloves, nutmeg and amomum villosum, 3 grams each of licorice, kaempferia and longan. 1 g, and evenly packed.

Tips - foods that conflict with each other:

Tangerine peel: Chenpi should not be used together with Pinellia ternata and Nanxing; it should not be used together with warming and fragrant medicines.

Lilac: Lilac cannot see fire and is afraid of tulip.

Licorice: Licorice is against Polygala, Euphorbia, Daphne, Kansui, and seaweed.

How to make white pig head meat with detailed introduction to the cuisine and its effects: Shanxi cuisine tonic and health-building recipes, spleen-strengthening and appetizing recipes

Taste: hot and sour craftsmanship: ingredients for braised white pig head meat : Main ingredients: 5000 grams of pig head

Accessories: 50 grams of leeks, 50 grams of cucumber

Seasoning: 50 grams of salt, 50 grams of ginger, 50 grams of garlic (white skin), 100 grams of mature vinegar Gram, 50 grams of sesame oil. Features of white pig head meat: white color, crispy and soft meat. Teach you how to make white pig head meat. How to make white pig head meat delicious. 1. Pluck the hair of the pig head with rosin, put it in cold water, wash it with coarse gravel several times, and then use a hot iron to burn off the hair.

2. Use an ax to break the middle part of the pig's head in half, cut off the ears, put them in cold water and use fine sand and gravel to scrub away the fluff and various dirt until they are clean;

3. Place the stew pot on a high fire, add the pig head, add water to cover it, and cook for 2 hours without any condiments;

4. Skim off the floating oil. Take out the pig head, soak it in cold water, remove the bones, then soak the clean meat in a large vat and soak it in cold water until it turns white;

5. Spread a clean wet cloth on the chopping board and take a piece Use a monk's hat knife (fish maw knife) to slice the pork head into cloud slices as thin as wrapping paper. The bigger and thinner the slices, the better;

6. Wash the cucumber and slice it into slices;

7. Wash the leeks and cut them into sections;

8. Mash the ginger and garlic into a puree, add mature vinegar to make juice, and serve as ginger and garlic soup;

9 . Put the sliced ??white pig head into a small basin, add an appropriate amount of refined salt, cucumber slices, leek segments, ginger, garlic, and sesame oil, stir evenly, and serve in a plate. Tips for making white pig head meat: The pig head must be processed cleanly, without fluff or dirt.

How to make pig head meat cake with detailed introduction to the cuisine and its effects: Shanxi cuisine beauty recipes tonic and health recipes yin nourishing recipes anemia recipes

Taste: salty and umami craft: frozen pig head meat cakes making materials: main ingredients: 5000g pig head, 500g pig trotters, 500g pig tail

Seasoning: 15g star anise, 200g salt, 150g garlic (white skin), 200g green onion, 200g vinegar, 80g ginger, soy sauce 80g, 25g Sichuan peppercorns, 50g sesame oil. Features of pig head meat cake: cool and sharp, spicy and delicious. Teach you how to make pig head meat cake, how to make pig head meat cake delicious 1. Soak peppercorns and star anise for 30 minutes, remove and set aside;

2. Remove the hair from the pig head, hooves and tail, wash and soak 2 hours;

3. Cut off the pig’s ears and split the pig’s head into two halves;

4. Remove the hooves from the pig’s trotters;

5. Boil the pig head with ears and nails removed in boiling water for 10 minutes, take it out and put it into cold water;

6. Remove the nose from the pig head and scrape off the tongue dirt;

7. Remove the bottom and center of the claws from the pig's trotters;

8. Make a long cut on the pig's head and hoof to the bone;

9. Put the pig's head, hoof and tail into boiling water Cook for 2 hours, remove and remove the bones;

10. Then put the bones into the original pot and cook until there are no tendons and smooth, remove the bones and leave the soup;

11 . Cut the cooked meat into 7 cm long flat strips, put it into the original soup pot, add salt, pepper and star anise, boil the water for about 10 minutes, add minced onion and ginger, mix well, and put it into the container in layers. It solidifies;

12. Mash the garlic into puree, add vinegar and soy sauce to make a thin paste, and add sesame oil;

13. Cut the solidified meat into slices and dip it in the garlic paste Best served with wine. The key to making pig head meat cake: use the bones to make soup, and the meat skin glue juice becomes jelly, which is crystal clear and mellow and delicious. The recipe of Guangdong cured pig head meat is introduced in detail, the cuisine and its functions: Cantonese cuisine

Taste: Salty and umami Process: Roasted Guangdong cured pig head meat Materials: Ingredients: 5000 grams of pork head meat

Seasoning: 160 grams of salt, 300 grams of white sugar, 50 grams of soy sauce, 100 grams of white wine. Characteristics of Guangdong cured pig head meat: refreshing meat, sweet flavor, and beautiful color. Teach you how to make Cantonese cured pig head meat, how to make Cantonese cured pig head meat so delicious 1. Raw material selection: Use fresh pig head, split the lower jaw of the pig head, remove the bones, and cut into pieces, each piece is 15 cm long , 4 cm wide.

2. Pickling: There are two processing methods for drying and baking: (1) Dry pickle the pig head with salt first; let the salt smell penetrate into the meat, wash the salt with clean water after one night, and then Add the seasonings (sugar, soy sauce, wine, 5 grams of sodium nitrate) and marinate. After 45 minutes, take it out, spread it on a bamboo sieve, expose it to the sun, and then send it to the drying room for baking, which will take about 4 days. , which is the finished product. The pig head made from bacon has a stronger flavor and crispy meat, but the procedure is more complicated. (2) The more common processing method is to directly marinate, dry and bake with sugar, soy sauce and other seasonings without salt, and the methods and requirements are the same as bacon. Tips for making Guangdong cured pig head meat: Sodium nitrate is a kind of salt and a food additive. Adding too much is harmful to people’s health.

Detailed introduction to the cooking method of Suqian pig head meat. Cuisine and functions: Jiangsu cuisine

Materials for making Suqian pig head meat: Main ingredients: One pig head (about 2500 grams). 30 grams of refined salt, 7.5 grams of fennel, 7.5 grams of cinnamon, 40 grams of soy sauce, and 50 grams of sweet noodle sauce. The characteristics of Suqian pig head meat: the fat meat is crispy, the meat is delicious, the taste is pure and tender, and the aroma is fragrant. Teach you how to make Suqian pig head meat, how to make Suqian pig head meat delicious. Soak the pig head in water and wash it, remove the fine hair with tweezers, cut off both ears, remove the pig's eye rings, lips, ear rings, nose, and split the face into two pieces, including the chin. Split into 3 pieces, then soak in water and rinse away the blood. Boil in a pot of water for half an hour, remove, wash and cut into pieces. Heat a pot, add oil, stir-fry the sweet noodle sauce until it turns into a sweet sauce color, add the marinade, add the meat cubes, fennel, cinnamon, soy sauce, refined salt and water. Bring to a boil over high heat first, then simmer over a simmering fire for about 3 hours until the meat becomes crispy. It's done when it's rotten.

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Report | 2013-07-20 19:51 Enthusiastic Netizens

Pluck the pig’s head clean~ It is not recommended to use rosin or rosin. The dishes are harmful to human health. It is best to burn them directly on the fire. Burn the hairy areas and then wash them off with steel wool. This way you can remove the hairs and increase the fragrance. Next, make the brine. First fry the sugar color and put a little bottom in the pan. How much sugar should be added to the oil depends on how much sugar your pork head has melted. When the sugar melts, add water for the second time. In fact, the color alone is not enough. Nowadays, red yeast rice is usually added to the brine for braised vegetables that look particularly good on the market. Grow red plant particles that are the same as rice. Go to the place that sells condiments and ask. They usually sell them. Grab some red yeast rice, wrap it in gauze, and boil it in the brine for coloring. Remember, don’t throw it directly into the brine. Then adjust the brine. For the taste that is commonly used at home, add star anise, cinnamon, peeled bay leaves, ginger~~~ Don’t add garlic cloves, add a little dried chili to remove the smell and add a bit of spiciness. If you want to add a bit more flavor, you can add spices, herbs, cloves and the like. You can go directly to the condiment store and buy a pack of dry seasonings that they have prepared. Come back and check to see what is missing and add it yourself. It is easier to use the fire source. If conditions permit, it is best to use a casserole and put a star of coal on the stove to simmer slowly. If there is no more, just put it in. After boiling on the gas, let it simmer slowly. It depends on your own needs as to how much it is cooked. Use chopsticks to insert the thick part of the pig's head. If it can pierce through, it will be very tiring to beat with your hands if you are familiar with it! !

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