Speaking of salty pork head, is it delicious, so? I will be a pig's head every year, instead of one, I will be a few, and I will send my relatives and friends away during the Chinese New Year. Forget it, everyone says it's delicious! However, doing what you have to do has never been issued. I thought of it when I was a salty pig head during the Spring Festival this year. I want to film this process and send out a recipe. Let people who like this bite learn to cook, because it's really delicious!

Tools/raw materials

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Pig head? (1) Erguotou? Proper amount of salt? 500g pepper? Proper amount

Methods/steps

119 Step by step reading

Prepare a pig's head, let the seller remove the big bone and the miscellaneous hair, and split it in two.

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Prepare strong wine, salt and pepper.

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Stir-fry the salt in a hot pan.

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Add pepper, stir-fry, and turn off the heat.

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Pour some wine on your hand and rub the skin of the pig's head.

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Turn the pig's head over and pour some high alcohol on your hand.

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Rub it all over the inside.

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Sprinkle pepper and salt on the surface of the pig's head and rub it hard, rubbing it everywhere.

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Turn it over, sprinkle some pepper and salt and rub it.

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Sprinkle all the remaining pepper and salt on the pig's head.

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Put it in a large pot, preferably with stones on it, marinate for about 20 days, and then pour out the marinade.

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Hang the pig's head in the sun for 2 days, then hang it in a ventilated place to dry, so that the pickled pig's head is ready.

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The salted pig head can be put in the refrigerator. When eating, cut a piece, soak it in clear water for one night and rinse it off.

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Put it in cold water.

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Boil for 5 minutes, blanch, remove and rinse.

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Put a proper amount of water in the pot, add pig's head, ginger and onion.

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Add a proper amount of cooking wine and cook for 10 minutes.

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Turn down the heat and stew for 60-80 minutes.

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Take out, cool, slice and serve.

Matters needing attention

The soaking time depends on the salinity of the pig head.

In fact, the amount of high alcohol is not much. Just put it in your hand and rub it evenly on the pigskin and pork.

Don't air dry for too long. If it takes too long, the meat will dry and not taste good.