Pig head meat is pig head meat. Its delicacy has long enjoyed a good reputation among people. It is said that the "roasted pig's head" in Huaiyang cuisine is the most exquisite and has the longest history, and it is a famous Huaiyang cuisine. It has rich nutritional value. Pig's head meat with dietotherapy function is flat, sweet and salty, nourishing yin, nourishing blood and moistening dryness.

Ingredients: 1 boar's head (about 4000g), and proper amount of common seasoning.

Steps:

1. Wash the pig's head, split it, and cut off impurities such as earrings, canthus, lymph nodes and nasal cartilage. Pig brain is used for other purposes. Cut the boneless pig's head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all impurities and blood stains, put it in a clean water pot and blanch it for 20 minutes, then take it out and wash it;

2. Cook the cooked pig head together with the skull in a clear water pot, skim off the floating foam, and cook until it is 70% mature. Take it out, cool it a little, change blocks, and pour the soup into a basin for clarification;

3. Put another clean pot on fire, add sugar and fry until brown, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pork head meat, and add sugar, soy sauce, white sugar, refined salt and Shaoxing wine to adjust the color. Put star anise, pepper, fennel, clove, cinnamon and onion ginger into gauze bags, tie them tightly and put them in a pot. Simmer the pig's head with low fire until it is crisp and rotten, remove the oil slick, and thicken the soup with high fire.

Features: ruddy color, mellow fragrance, moderate saltiness and sweetness, fat but not greasy.