Let me tell you some simple ways to make it.

White pig head meat

To process white pig's head meat, the pig's head should be selected first, then the rosin should be cremated and coated with rosin. After the rosin is cooled, it can be peeled off and soaked in cold water. Finally, the fine hairs around the pig's head should be ironed. After washing, cut the pig's head in half, cut off the ear roots and wash it. Put the pot into the broth fire, put the pig's head in and cook for two hours without any seasoning. Skim the oil slick, take out the pig 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 slices as thin as wrapping paper. The bigger the slice, the thinner the better. Put the chopped white pig's head meat into a small pot, add appropriate amount of salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil, and mix well to serve. Its characteristics are: white and crisp meat, as thin as paper, spicy and refreshing.

Jiangzhutou

Raw materials: a pig's head with a net weight of 3000g, 5.5g of Shaoxing wine, 0.5g of refined salt, 0.50g of rock sugar/kloc-,250g of white sugar, 50g of onion, ginger slices, star anise and red yeast powder.

Methods: Put the pig's head in clean water, remove the hair with tweezers and scrape it clean. Put the pig face down on the chopping block, split it from the middle of the back of the head, dig out the pig brain, remove the bones, cut off the ears, and remove the pig's eyes, lymph, lips, earrings and nose. Cut the pig's face into two pieces and the chin into three pieces, then put it in a large pot, scoop in boiling water (submerged to a certain extent), cook for a few minutes on high fire, and skim off the foam. Put the pig's ears, lips and nose on the bottom of the bamboo counter, and then put the meat (skin up) on the bamboo counter. Add Shaoxing wine, scallion, ginger slices and star anise, cover the pot, after about one hour of medium fire, add sugar color and red yeast powder, cover the pot, burn for five minutes, simmer with low fire until crisp and rotten (about two hours), add crystal sugar slices and white sugar, and when the marinade thickens, take out the sauce meat and put it on a porcelain plate with the skin facing up. Slice when eating, and pour in the marinade (the extra marinade is reserved for next use).

Note: Put the wok on a big fire, add 50g sugar and 50g water to boil, and then stir with an iron spoon for one or two minutes. When the water is dried, move it to a small fire and continue stirring until it turns red and black. When smoke appears, pour in 100g boiling water, stir well, and the wok will turn brown.

Suqian zhutourou

raw material

A pig head (about 2500 grams). 30g of refined salt, 7.5g of fennel, 7.5g of cinnamon, 40g of soy sauce and 50g of sweet noodle sauce.

prepare

Soak the pig's head in water, wash it, remove the fine hairs with tweezers, cut off the ears, remove the pig's eyes, lips, earrings, nose and face, split it in two, divide the chin into three pieces, then soak it in water to float the blood. Boil in the pot for half an hour, remove, wash and cut into pieces. Put oil in the pan, stir-fry the sweet noodle sauce until it is sweet sauce color, add marinade, add meat, fennel, cinnamon, soy sauce, refined salt and water, first boil it with high fire, and then cook it with high fire for about 3 hours until the meat is crisp and rotten.

trait

The fat meat is crisp and rotten, the lean meat is fresh and fragrant, the taste is pure and tender, and the aroma is fragrant.

Huanggou zhutourou

Raw material: pig head 1? About 9000 grams of Suqian sweet oil 250 grams of star anise, cinnamon, fragrant leaves, cloves, ginger slices, garlic kernels, chopped green onion, refined salt, cooking wine, monosodium glutamate, fresh soup, sesame oil and salad oil.

Method:

1? Wash and divide the pig head, remove the skull and lymph meat, and cut off earrings, eye sockets, pig mouth and pig nose? For other purposes, take clean meat and cut it into large pieces, then soak it in clear water to remove blood, blanch it in a boiling water pot for about 10 minutes, take it out and cut it into 3 cm square pieces.

2? Clean the pan, heat it with salad oil, stir-fry ginger slices and garlic, add fresh soup and pig's head meat, then pour sweet oil and cooking wine, boil, skim off the floating foam, put it in a seasoning bag with star anise, cinnamon, fragrant leaves and clove, cover the lid and simmer for about 15 minutes, then add refined oil.

Stir-fried pork head

Method:

(1) The way to make a pig's head with sauce is basically the same as that of pork with sauce and elbow with sauce. Use fresh pig heads (followed by frozen ones, not the heads of old sows and husband pigs). Eye hair and ear hair should be dug out, dirt, dates and other impurities should be removed, cut into two pieces, scrubbed clean, blanched in a clear water pot, and then blanched in soup to remove odor.

(2) According to the weight of the pig's head, add a proper amount of seasonings such as salt, soy sauce, pepper, aniseed, fennel, cinnamon, onion, ginger, etc. (the seasonings can be packed in gauze bags). Boil until it is ripe, take it out, and bone it while it is hot, that is, it becomes a pig's head blank.

(3) Put the boneless pig head blank into another pot, leaving a soup hole in the middle, add the cooked meat soup, add water to make it salty, add the above seasoning, and add the pot cover sauce.

(4) The temperature of the sauced pig's head is very important. At first, it should be cooked with high fire for about 90 minutes, then gradually turn off the fire, add a proper amount of cooking wine when the soup comes back, and then simmer with slow fire until it is cooked. Be quick and accurate when cooking, or you will break the meat. The processing time of sauce is generally about 4 hours.

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

Features: beautiful appearance, bright brown color, rich flavor, rich in glial protein, fat but not greasy.

Pickled pig head meat

Preparation materials for curing pig's head meat:

Material: pig head 1500g.

Seasoning: 50g soy sauce, 4g liquor, 4g sugar, 8g salt and 4g spiced powder.

1. Burn pig hair with furnace charcoal, soak it in water for a while, scrape it with a knife, wash and drain it, cut it into sections, put a thin rope on each section, smear salt on the surface, and marinate it for later use.

2. Mix light soy sauce, sugar, allspice powder and salt, and put it in a container that can hold pig's head meat.

3. Put about 10 bowl of clean water into a large pot, boil until it is wide open, add the pickled pig head, cover and cook for a while, take out the pig head, put it in a drying basin, remove the mucus, and hang it in a windy place to dry.

4. Add the wine into the soy sauce container and stir well. After the pig's head is soaked, marinate it for 3 hours. If it is at night, it is best to marinate it until the next morning and then take it out to dry.

5. Take out the pickled pork head, string it with bamboo poles, dry it in a good place, and put it away for about 3 days.

Braised pork head in brown sauce

Production materials:

Ingredients: 500g of pig's head meat.

Seasoning: 5g pepper, 5g cinnamon, 3g clove, 3g star anise, 5g sugar, 4g pepper, 50g salt, 50g soy sauce, 5g white wine and 3g white vinegar.

1. Clean the uncleaned pig hair with charcoal fire, soak it in water for about 5 minutes, scrape the skin surface with a knife, pull out the uncleaned hair with pliers, wipe the inner and outer surfaces with salt, and marinate it for about 15 minutes.

2. Put about 8 bowls of clear water in the iron pot, boil until it is wide open, add the pig's head, cover it for about 3 minutes, take it out, rinse it with clear water, and hang it in a ventilated place to dry.

3. Sew the seasoning in a porous cloth bag, tie the bag mouth tightly to avoid leakage, put it in a pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make a complete brine.

4. Put the pig's head in the brine, cover it and cook for about half an hour, then take it out for eating.

5. The remaining salt water can be used for further processing or other salt water foods, such as squid and eggs.

Kaiweizhutou tablets

Production materials:

Material: 350g pig head.

Seasoning: garlic (white peel) 10g, onion 30g, green garlic 10g, ginger 3g, Chili powder 5g, pepper 2g, sesame oil 5g, soy sauce 10g, sugar 5g, salt 2g, monosodium glutamate 1g and vinegar 5g.

1. Wash pig's head; Peel garlic and wash it; Wash onion and garlic seedlings separately; Wash and slice ginger.

2. Pour a proper amount of water into the pot, add pig's head, 2 shallots, ginger slices and pepper granules, cover the pot, and cook for about 15 minutes.

3. Take out the pig's head meat, flatten it with a heavy object until it cools, cut it into thin slices with a knife and put it on a plate.

4. Cut the remaining onion, garlic and garlic sprout into powder, and mix with pepper powder and seasonings (sesame oil, soy sauce, bran, salt, monosodium glutamate and white vinegar).

Finally, just pour the mixed juice on the pig head.

Douzhazhutou

Ingredients: 750g pork head and 200g bean dregs. 20g of ginger onion, 3g of pepper, 2g of pepper, 5g of star anise, 3g of tsaoko, 20g of cooking wine, 5g of fermented grains 1 5g, 20g of syrup, 3g of salt, 20g of soy sauce, 50g of lard, 50g of monosodium glutamate1g and 50g of clear soup.

Wash the pig's head, remove hair and bone residue, put it in a clear water pot for five minutes, then take it out, rinse it with clear water and cut it into diamond-shaped chunks. Pat ginger and onion loosely to clean gauze. Wrap ginger, onion, pepper, star anise and tsaoko. In a big casserole, put clear soup, cooking wine, hangover, ice sugar juice, salt, soy sauce, spice bag, then put the pig's head bone, put the chopped pig's head meat on the pig's head bone, boil it over high fire, then seal the pot mouth with toilet paper and burn it for about 4 hours. Steam the ground bean dregs in a cage for 10 minute, take them out, cool them, wrap them in clean cloth, and squeeze out the water. Set the pot on fire, add lard to heat it, add bean dregs, and stir fry over low heat until the bean dregs are crisp and fragrant. Take the toilet paper out of the casserole, scoop up the pig's head and put it on the plate. Pour the raw juice of roasted meat into the wok, add the fried bean dregs and monosodium glutamate, mix well and pour it on the pig's head.

Braised pig head

Material: 6500g pig head.

Seasoning: soy sauce 750g sugar 100g rice wine 150g monosodium glutamate 5g star anise 25g cinnamon 25g onion 50g garlic (white skin) 25g sesame oil 100g.

1. Wash onion and cut into sections;

2. Wash and slice ginger;

3. Peel garlic, wash and slice;

4. Put the pig's head in clean water, remove the hair with tweezers and scrape it clean;

5. Put the pig face down on the chessboard, split it in the middle of the back of the head, take out the pig brain, remove the bones, cut off two ears, and remove the pig's eyes, lymph, lips, earrings and nose;

6. Cut the pig face into two pieces and the chin into three pieces;

7. Soak in clear water to remove blood stains, take it out and put it in a boiling water pot, burn it for about 20 minutes, take it out and wash it, and cut it into small cubes of 5 cm;

8. Put a bamboo grate at the bottom of the pot, add pork head slices, add 2500ml soy sauce and pork soup, boil over high fire, skim the floating foam, add seasoning, cinnamon and Shaoxing wine, cover the pot and burn together;

9. Cook for about 20 minutes, move to low heat and stew until the soup is thick, then add onion, ginger and garlic slices and cook for about 5 minutes, add soft sugar and monosodium glutamate, pour in sesame oil, take out the pot and let it cool, then serve.

Production skill

When it is moved to low heat, it takes about 2 hours, and the soup can be thick. Watch and turn frequently.

Guidance on pig's head meat practice:

1. Don't wash pork with hot water before cooking, because pork contains a myoglobin substance, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.

2. Pork should be cooked, because sometimes there are parasites in pork. If eaten raw or inadequately conditioned, it may parasitize hookworms in the liver or brain.