I like to eat pig's head with sauce, but because I am lazy, my mother usually cooks. Hee hee ~ ~ I suddenly want a DIY food today, so I'll make a sauce pig's head ~ ~ Find out how to make a sauce pig's head online. There are so many recipes that people are dizzy that I have to listen to them in a popular way! Well ~ ~ ~ The following is a relatively simple sauce method for pork head meat. Even so, it's delicious ~ ~ In short, it's delicious ~ ~ Hehe, of course, how to make pig's head with sauce is delicious, and it needs to be improved according to personal taste. Come on! Cuisine and efficacy: private cuisine, recipe for invigorating qi and blood, nourishing recipe, recipe for invigorating spleen and appetizing, technology: stewed pig's head making material: main ingredient: pig's head 10000g.

Seasoning: salt 15g, soy sauce 25g, cooking wine 25g, onion 10g, ginger 10g, star anise 5g, pepper 3g, cinnamon 3g and clove 3g.

The characteristics of sauce-flavored pork head meat are salty, loose and colorful. Sauced pork head: 1. Heat the pig's head, soak it in cold water, scrape off the dirt on the skin and the hair in the eye socket in the ear, cut the pig's tongue from the pig's chin, cut the pig's head in half, take out the brain, scald the tongue with boiling water, scrape off the skin on the tongue, and wash the pig's head with clear water.

2. Put 10 kg of water into a pot, boil the water with high fire, put the pig head, pig tongue and pig brain, skim the foam when the soup is boiled, cook for 90 minutes, take out the pig head and pig brain, and turn around the bones.

3. Take out the soup, put the iron grate at the bottom of the pot, put the pig's head around the pot, then put the tongue and brain in the head meat, leaving a hole in the middle, pour the original soup from the middle, and add refined salt, soy sauce, cooking wine and meat buns (that is, green onions, ginger, aniseed, pepper, cinnamon and cloves).

4. Cook with slow fire, and you can take it out first when your brain is cooked; Boil pig's head and pig's tongue for 2-3 hours and then take them out.