The pig's head, although the appearance does not look good, but to be able to add some appropriate ingredients, can still make a good very good marinade.
Pork, onion, ginger and garlic, sugar, salt, monosodium glutamate (MSG), peppercorns, anise, cinnamon, dried chili peppers, cooking wine, soy sauce, coriander, peel.
1, the pig's head cleaned and cut into two pieces, into the pressure cooker, add the right amount of onion, ginger and garlic, pepper and anise and all the spices;
2, add the right amount of salt, cooking wine, soy sauce and monosodium glutamate and the right amount of water, and then large fire boiled into a small fire brine for 15 to 20 minutes;
3, turn off the fire to be its self-pressure relief, soak for a few hours into the flavor, and finally out of the pot slices can be.
Home cooked brined pork
In the home have time to do pork, then you have to slowly stew, so that the flavor can enter the meat.
Pork, dried chili peppers, ginger, sesame leaves, star anise, cinnamon, peppercorns, cloves, dark soy sauce, salt, chicken essence.
1, wash the pig's head, cut the dried chili peppers, and then use gauze to wrap the peppercorns, cloves and crushed dried chili peppers;
2, add a suitable amount of water to the pot, add all the spices, and bring to a boil;
3, and then pour seven tablespoons of light soy sauce, add five tablespoons of salt for color, and then drop in the pork;
4, cook until the pork is colorful, to the point where the meat can be passed through by the chopsticks
Then season with MSG and soak for a few hours to taste.
In addition to pork head meat, you can also add some pig tails or other ingredients.
Brined pork practice tips
1, pork should be cleaned, especially some parts of the hair is not easy to clean, you can use the fire to burn a hair;
2, the production of time allows you to choose to consume the casserole stewed slowly, so it will be more flavorful;
3, summer food, you can wait until it is cooled down, cold, you can also prepare some dipping sauce. The first is a good idea, but it's not a good idea.
The first is for the pretreatment of pork, commonly used blanching for some of the fishy flavor overweight ingredients, in fact, the effect is limited, so add cold water rinsing, that is, soak in cold water, and then open the faucet, control the flow of water in the small, so that the pork in the cold soak cold water can also continue to overflow to take away the flavor, so that one to two hours, and then blanch the effect will be much better.
The second point is the pairing of spices, for the fishy smell of heavy pork, you can increase the amount of grass berries, cinnamon, appropriate with some Angelica dahurica and cardamom, halogenation can play a relatively good effect of the removal of foreign objects, the amount of grass berries can be elevated up to the position of the ministerial material, and Angelica cardamom is best controlled in the position of the spices can be used if you choose to use the pig head of the human sebum thicker, then the appropriate elevation of ginger, then the amount of ginger, the amount of ginger, the amount of ginger, the amount of ginger, the amount of ginger, the amount of ginger, the amount of ginger, the amount of ginger, the amount of ginger. Appropriate to enhance the amount of ginger, enhance the penetration of deodorizing spices, play to enhance the purpose of de-exotic effect.
For any meat ingredients, their own fishy flavor is derived from their own oil and water, rinsing is to play a water replacement, reduce the effect of oil, and spices of grasshopper, Angelica dahurica is also more for the fishy flavor of the oil itself, after the two steps can be very good control of fishy odor.