This method can pickle pig's head, trotters, ribs, pork elbows, pork belly, pig's tail, hind legs and so on.

According to a pot of 20 kg (single kg) of soup stock:

Seasoning: star anise: 20g, cinnamon: 15g, tsaoko: 10g, kaempferia kaempferia: 10g, clove: 2g, fennel: 10g, white button: 15g, tsaoko:/.

Ingredients: salt 300g, chicken essence 120g, rock sugar 20g, cooking wine 30g, pepper 10g, and sugar color 100g.

Brine production:

1: 5 kg of pig leg bones, half or one hen is acceptable, and 2 kg of chicken feet or pig's trotters are blanched for later use.

2. Put the boiled pig bones, hens, chicken feet or trotters into 25 kg of water (just like 20 kg after the soup is boiled), and add 65,438+000 g of ginger, 65,438+000 g of onion, 65,438+050 g of cooking wine and 65,438+00 g.

3. Soak the spice in hot water for half an hour, then rinse it with clear water for two or three times to wash off the peculiar smell and impurities of the spice, and then put the spice in the old soup and cook it for about 1 hour. After cooking, add salt, chicken essence, rock sugar and sugar to make the brine taste and color better.

4: Add the cooked pig's head, trotters, ribs, elbows, tails and hind legs. Pour in cooking wine, bring to a boil with high fire, and marinate with low fire for about 1 hour. First, remove the pig's head, tail and hind legs, and marinate the remaining trotters, ribs and elbows with low fire for half an hour, then turn off the fire and marinate with low fire for 65,438 hours.

Second, the sauce system

This method can be used to make sauced trotters, sauced elbows, sauced ribs and so on.

Seasoning: star anise 30g, Amomum tsaoko10g, cinnamon 30g, fennel 30g, Angelica sinensis10g, dried tangerine peel 20g, fragrant leaves 20g and pepper10g. Because it is sauce marinade, it mainly highlights the flavor of sauce, so there is not much seasoning here.

Ingredients: 20kg of stock, 4kg of soy sauce, 600g of soy sauce, 30g of ginger100g of cooking wine, 20g of chicken essence100g of salt100g.

Brine production:

1: Soup stock is the same as above.

2. Soak the spices in hot water for half an hour, and then rinse them with cold water.

3. Pour the soy sauce and soy sauce into the soup stock, add the spice bag and ginger, boil over high fire, add salt, rock sugar and chicken essence to taste, and simmer over low fire for 1 hour to get the fragrance of spices, and the sauce-flavored braised soup is ready.

4: Put the raw materials into cold water in the pot, add ginger, onion and cooking wine, boil over high fire, skim the floating foam, cook for 2 minutes, remove and rinse with cold water.

5: Boil the sauce marinade, add the raw materials that need to be marinated, boil it on high fire, simmer the marinade on low fire until it is soft and rotten (usually about 3 hours), and the marinade soup is sticky.

6: It tastes better to pour a little sauce and gravy when eating.

Third, pigs enter the water (fat intestines, pig liver, pig lungs, pig belly, etc.). )

1: brine preparation: scoop out a part of spiced brine, and mix it according to the ratio of brine and clear water 1:3 for later use.

2. Wash the large intestine and pig lungs, and season the pig liver with salt for 2 hours.

3: Blanch the large intestine, pig lung, pig liver and pig belly with water, add salt and chicken essence to taste, add a little star anise, cinnamon, galangal, white button and pepper, boil the brine with high fire and marinate for about 1 hour. It should be noted here that the pork liver is best preserved separately.

Four, bacon production:

Ingredients: Braised pork belly, sawdust, sugar and pepper.

1, the marinated pork is taken out while it is hot, cut into small pieces 10 cm square, and drain the marinade.

2. Sprinkle cedar shavings or sawdust on the bottom of the thick wok, sprinkle a little sugar, sprinkle a few Chinese prickly ash, frame the grate, put the cut meat on the grate, cover the lid, heat it with fire, and continue to smoke for 7-8 minutes after emitting white smoke. Turn off the fire and smoke for 1 min, then open the lid and take out the raw materials.

Five, cold pig head, pig ears, etc.

Ingredients: red pepper, replicated soy sauce, salt, chicken essence, monosodium glutamate, sesame, sesame oil and pepper noodles.

Practice: After washing, break the pig's head in half, cut off the ears and wash. 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 cold mixing, slice the pig's head meat and pig's ears, then add red pepper, copy soy sauce, salt, chicken essence, monosodium glutamate, sesame seeds, sesame oil and pepper noodles, and mix well. Salty and spicy taste depends on personal preference.