Male pig's head 1 (about 4,000 grams), commonly used seasonings in moderation.

≮ Gourmet Practice ≯

1, the pig's head will be cleaned and split, cut off the ear rings, eye corners, lymph nodes block, nose meat cartilage and debris. Pork brain for another use. Will be removed from the bones of the pork head meat cut into 5 pieces, into the water, repeatedly scrape and wash, remove all the debris blood, put the pot of water blanching for 20 minutes, and then fished out and washed;

2, will be blanched and washed pork head meat put in a pot of water together with the skull boil, skimmed off the froth, cooked to five mature. Fish out a little cool, change the chess piece, soup poured into the basin to clarify to be used;

3, another take the net pot on the fire, add sugar fried sugar color, into a bowl to be used. Then put the clarified stock into the pot, put the pork head, add sugar color, soy sauce, sugar, refined salt, shaoxing wine to adjust the color. Gauze bag with star anise, pepper, cumin, cloves, cinnamon, onion and ginger, tied into the pot, small fire will be stewed pork until crispy, remove the floating oil, and then large fire thick soup is complete.

≮Food Characteristics≯

Ruby color, glutinous and mellow, moderately sweet and salty, fat but not greasy.

2: marinated pork

Raw materials: 1 pig head, 250 grams of green onion, 250 grams of ginger, 5 grams of cardamom, 10 grams of ginger, 5 grams of licorice, 10 grams of peppercorns, 10 grams of Chenpi, 5 grams of cloves, 10 grams of cassia, 25 grams of salt, 20 grams of sesame oil, 75 grams of sugar, 100 grams of wine, 10 grams of spices, 10 grams of fructus herbicae, 10 grams of cumin, 100 grams of soy sauce.

Method: (1) the pig's head tweezers clean stubble, wash, pick off the skull, split into two halves, into the cold water pot to cook for about 30 minutes, remove the cold water to wash.

(2) the pot on the bamboo mat, filled with water, add salt, soy sauce, sugar, wine, scallions, ginger, with clean gauze bag pepper, dashi, cinnamon, strawberry, ginger, cloves, douguan, licorice, cumin loaded up, tied up the mouth, put the pot to boil, and then simmer with a small fire for about 40 minutes. After the various spices are fully flavored, put in the boiled and cleaned pork, boil, change to low heat and cook for about 3 hours, wait for the pork to be cooked, pick up and cool.

(3) will be brined pork removed, smeared with sesame oil to keep the oil moist, serving slices on a plate, pour a little marinade that is completed.

Features: Red meat color,

3:White pork

White pork is a kind of marinated meat product with unique flavor that the people around Changzhi like to eat. It is said that in ancient times, Lu'anfu (now Changzhi City) East Street Xiangjiao Xiangxiang Sun's family of the previous generation, in the field to learn the craft of bacon and pork, once in the brine pork but forgot to put soy sauce, when the master found, the meat has been cooked into eight mature. The master told him to immediately fish it out and rinse it with cool water, trying to find a remedy. If they put soy sauce on the marinade again, the time would be too short for the color to come on, and the meat would fall off the bone and turn into minced meat if the time was too long. They sat there for a day and a night without coming up with a good solution. Early the next morning, the master and disciples found soaked pork, white color, meat crisp and soft, skin shiny and fragrant. Cut into slices, mixed with garlic, feel fragrant and delicious, unique meat flavor. Later, the Sun family in Changzhi street brine "white pork" business, a generation of two generations passed down. Now, in his seventies, Mr. Sun, with the ancestral recipe brined white pork is famous in the Shangdan area. In the 1960 Jin Dongnan region of Shanxi Province Finance and Trade Technology Competition Conference, he carefully crafted white pork, won the "head and feet, underwater brine products," the first place in the project. Processing white pig's head meat is first to choose a good pig's head, and then the rosin with the fire melt open, the pig's head brush rosin, to be rosin cooled, you can strip the rosin, put in cold water soak, and finally the pig's head of the fine hairs in all places with the iron burned red hot off. After washing, the pig's head will be broken in half, and cut off the ear root and wash. Put a brine pot with old broth on the fire, put in the pig's head, do not add any seasoning, cook for two hours. Skim off the floating oil, fish out the pig's head, put into the cold water to soak into the white that is. When serving, the clean wet cloth spread on the board, take the pork head, with a fish belly knife will be sliced into the meat like wrapping paper as thin as the clouds, the larger the slice, the thinner the better. Sliced white pork, put into a small pot, put the right amount of salt, cucumber slices, chives, ginger and garlic sauce (ginger, garlic paste, vinegar) and sesame oil mix well into the plate can be eaten. Characterized by: white meat, crisp, thin as paper, spicy and refreshing.

4: pig head meat features: beautiful appearance, color brown red gloss, flavor, rich in gelatin protein, fat but not greasy.

Methods:

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

2. Cooked 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 broth, 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 in the sauce of pork head meat. To start with, it should be cooked over high heat for about 90 minutes, and 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 accurate, 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, soup with appropriate amount of monosodium glutamate, and take the heat of the pig's head meat brushed with a layer of sauce that is ready.