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.
Method:
1. The practice of sauced pig's head is basically the same as that of sauced pork and sauced elbow flower. 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. When cooking, add a proper amount of salt, soy sauce, pepper, aniseed, fennel, cinnamon, onion, ginger and other seasonings according to the weight of the pig's head (the seasonings can be wrapped in gauze), take them out when they are ripe in June or July, and remove the bones while they are hot, that is, the pig's head blank.
3. Put the boneless pig head blank into another pot, leaving a "soup eye" in the middle, add the cooked meat soup, add water to make it salty, add the above seasoning and make it with pot cover sauce.
4. The temperature of the sauce 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 its 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.
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20 13-07-20 20:0 1 enthusiastic netizens
The practice of pork head preserved meat introduces the cuisine and its function in detail: pickles.
Taste: salty and umami flavor technology: preserved pig's head making material: main ingredient: pig's head 1500g.
Seasoning: 50 grams of soy sauce, 4 grams of white wine, 4 grams of sugar, 8 grams of salt and 4 grams of spiced powder teach you how to cook bacon. How to cook preserved pig's head meat is delicious? 1. Burn the pig hair with charcoal, soak it in water for a while, scrape it with a knife, wash and drain it, cut it into sections, put a string in each section, and put salt on the surface 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. The practice of braising pig's head meat in brown sauce introduces the cuisine and its efficacy in detail: the formula of nourishing yin and nourishing yin pickles and the formula of malnutrition and anemia.
Taste: spiced process: braised pork head material: main ingredient: 500g pig head.
Seasoning: 5 grams of pepper, 5 grams of cinnamon, 3 grams of clove, 3 grams of star anise, 5 grams of sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine and 3 grams of white vinegar teach you how to cook braised pork head, and how to cook braised pork head is delicious.
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. The practice of sauced pig's head meat introduces the cuisine and its effects in detail: the recipe of invigorating qi and blood, the recipe of nourishing, and the private cuisine of invigorating spleen and appetizing.
Taste: spiced process: stewed pig's head. 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 sauced pig's head meat are salty, crisp and colorful. Teach you how to make a sauce pig's head, and how to make a sauce pig's head delicious 1. Burn the pig's head with fire, 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 with the pig's chin, split the pig's head in two, 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. The practice of colorful pig's head meat introduces the cuisines and their functions in detail: Yunnan cuisine, youth diet, nourishing diet, nourishing diet and anemia diet.
Taste: spiced process: braised pork head material: main ingredient: pig head 6000 grams.
Accessories: 5g of Amomum tsaoko, 5g of star anise, 4g of dried tangerine peel, 2g of cinnamon, 2g of clove, 2g of nutmeg, 2g of Amomum villosum, 3g of licorice, 0/g of galangal/kloc, and 0/g of long pepper/kloc.
Seasoning: Chili oil 15g, salt 10g, yellow wine 15g, monosodium glutamate 5g, soy sauce 30g, Chili powder 3g, sesame sauce 50g, ginger 100g, coriander 50g and onion 50g. Features: Fat but not greasy, crisp and tender. Teach you how to make colorful pork head, and how to make colorful pork head delicious. 1. Wash the pig's head, pluck the hair, burn the residual hair of ears, eyes and nostrils with red-hot fire, cut off the pig's tongue, blanch it in a boiling water pot, and scrape off the tongue membrane;
2. Wash the pig's head again, remove the bones and slice the meat completely (don't cut through the skin);
3. Separate the fat meat from the lean meat under the slice;
4. Cut the eyes, tongue, ears and mouth into strips respectively;
5. Marinate the cut blocks with salt, monosodium glutamate, pepper, ginger, onion and yellow wine for 5-6 hours;
6. Smooth the pigskin, put hemp rope under it, wrap all kinds of meat strips in pigskin layer by layer according to the original position of the pig head, and tie them tightly with hemp rope;
7. Put the pot on fire and add 2000 ml of broth and brine (ginger, Amomum tsaoko, star anise, dried tangerine peel, cinnamon, clove, Amomum villosum, etc.). ), put the pig's head into the pot with a bamboo pad, and take it out after pickling;
8. Put the cooked pig's head pieces on white gauze, remove the hemp thread, wrap them into tofu pieces, put them in a square wooden frame, flatten them with wooden boards, and press heavy objects;
9. Take it out the next day, and remove the gauze to get square pig's head meat;
10. Cut the meat into domino pieces and put them on a plate;
1 1. Serve with coriander, sesame sauce, 100g sweet soy sauce and Chili oil. You can also eat it without dipping it. The key to making colorful pig's head meat: marinated medicine bag: 50g of ginger, 5g of Amomum tsaoko, 5g of star anise, 4g of dried tangerine peel, 2g of cinnamon, 2g of clove, 2g of nutmeg and 2g of Amomum villosum, 3g of licorice, and 1 g of Rhizoma Kaempferiae and Fructus Piperis Longi, with even packaging.
Pie-food phase grams:
Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.
Clove: Clove is afraid of turmeric.
Licorice: Licorice. Is to fight Euphorbia, Daphne genkwa, kansui and seaweed.
The practice of white pig's head meat introduces the cuisine and its effects in detail: Shanxi cuisine supplements deficiency and nourishes the body, and strengthens the spleen and stimulates the appetite.
Taste: Hot and sour. Technology: boiled pig head. Material: Main ingredient: 5000g pig head.
Accessories: 50 grams of leek and 50 grams of cucumber.
Seasoning: 50g of salt, 50g of ginger, 50g of garlic (white skin), 0g of aged vinegar100g, 50g of sesame oil. White pig's head meat is characterized by white color and crisp and tender meat. Teach you how to cook white pig's head meat, and how to cook white pig's head meat is delicious. 1. Pull off the pig's hair with rosin, put it in cold water, rub it with coarse gravel a few times, and then iron off the fine hair everywhere with a red soldering iron;
2. Break it in half from the pig's head with an axe, cut off the root of the ear, put it in cold water and wash the fluff and all kinds of dirt with fine sand;
3. Sit the pot on the fire, put the pig's head in it, drown it with water, and cook it for 2 hours without any seasoning.
4. Skim the oil slick, remove the pig's head, soak it in cold water, remove the bones, and then soak the clean meat in a vat filled with cold water until it turns white.
5. Spread a clean wet cloth on the chopping board, take a piece of pig's head meat and cut it into clouds as thin as wrapping paper with a monk's hat knife (fish belly knife). The bigger the slice, the thinner the better;
6. Wash cucumber and slice it;
7. Wash leeks and cut into sections;
8. Mash ginger and garlic into mud and mix with old vinegar to make juice, that is, ginger and garlic soup;
9. Put the sliced white pig's head into a small pot, add a proper amount of refined salt, cucumber slices, leeks, ginger, garlic and sesame oil, and stir well to serve. The key to making white pig's head meat: the pig's head must be processed cleanly, without fluff and dirt. The practice of pig's head meat pie introduces the cuisine and its effect in detail: Shanxi cuisine beauty recipe nourishing health recipe nourishing yin recipe anemia recipe.
Taste: Salty and umami flavor technology: frozen pig's head patties. Ingredients: 5000g pig's head, 500g pig's trotters and 500g pig's tail.
Seasoning: star anise 15g, salt 200g, garlic (white skin) 150g, onion 200g, vinegar 200g, ginger 80g, soy sauce 80g, pepper 25g and sesame oil 50g. The characteristics of pig's head meat pie are cool and delicious. Teach you how to make pig's head patties, and how to make pig's head patties is delicious. 1. Soak Zanthoxylum bungeanum and Illicium verum for 30 minutes, and take out for later use;
2. Wash pig's head, pig's trotters and pig's tails and soak them for 2 hours;
3. Cut off the pig's ears and split the pig's head in two;
4. Pig's trotters have toes;
5. Boil the pig's head with ears removed and the pig's trotters with nails removed in boiling water for 10 minute, then take them out and put them in cold water;
6. Remove the pig's nose and scrape off the dirt on the tongue;
7. Remove the paw bottom and paw heart from trotters;
8. Draw a long mouth from pig head to hoof to bone;
9. Boil the pig's head, pig's trotters and pig's tail with boiling water for 2 hours, and remove them to remove the bones;
10. Soak the bone in the original pot, and when it is smooth, take out the bone and leave the soup;
1 1. Cut the cooked meat into 7 cm flat strips, put them in the original soup pot, add salt, pepper and star anise, boil the water for about 10 minute, add chopped green onion and Jiang Mo, stir evenly, and put them in containers in layers for solidification;
12. Mash garlic, add vinegar and soy sauce to make a thin paste, and add sesame oil;
13. Slice the solidified meat and dip it in garlic paste with wine. The key to making pig's head meat pie: soup with bones and frozen skin glue, crystal clear and delicious. The practice of Guangdong preserved pig's head meat introduces the cuisine and its effect in detail: Cantonese cuisine.
Taste: salty. Technology: Roast Guangdong bacon. Ingredients: Ingredients: 5000g pig's feet.
Seasoning: salt160g, sugar 300g, soy sauce 50g, liquor100g. Guangdong preserved pig's head meat is characterized by refreshing, sweet and beautiful color. Teach you how to cook Guangdong bacon. How to make Guangdong preserved pig's head meat delicious 1 Selection of raw materials: choose fresh pig head, split the lower jaw of pig head, remove the bone and cut into blocks, each block is 15 cm long and 4 cm wide.
2. Pickling: There are two processing methods: drying and baking: (1) First, dry-pickle the pig's head with salt; Let the salt taste penetrate into the meat, wash the salt with clear water after one night, then add seasoning (sugar, soy sauce, wine and sodium nitrate 5g) for pickling, take it out after 45 minutes, spread it on a bamboo curtain with sparse eyes, expose it to the sun, and send it to the drying room for baking, and the finished product can be obtained in about 4 days. The bacon pig head made by this method has a strong taste and crisp meat, but the procedure is complicated. (2) Common processing methods, that is, pickling, drying and baking with seasonings such as sugar and soy sauce without rubbing with salt, have the same methods and requirements as bacon. The key to the production of Guangdong pig's head meat: sodium nitrate is a kind of salt and a food additive. Too much is harmful to people's health.
The practice of pig's head meat in Suqian introduces the cuisine and its effect in detail: Su cuisine.
Suqian pig's head meat production material: main ingredient: a pig's 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. Suqian pig's head meat is characterized by fat, crisp and rotten, fresh and fragrant lean meat, pure and tender taste and rich aroma. Teach you to cook Suqian pig's head meat. How to cook pig's head meat in Suqian to be delicious? Soak the pig's head in water, wash it, remove fine hairs with tweezers, cut off ears, remove the pig's eyes, lips, earrings, nose and face, divide it into two parts, divide its chin into three parts, then soak it in water to remove 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.
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Report | 2013-07-2019: 51enthusiastic users
Scrape the pig hair clean ~ it is not recommended to treat dishes harmful to human health with rosin. It is best to put it directly on the fire, burn the hairy place and wash it off with steel balls, so as to remove the hair and increase the taste. Then you can make brine. Stir-fry the sugar pan first. How much sugar you put depends on how much sugar you put in the pork head. After the sugar melts, water is actually released for the second time. Not enough color. Nowadays, Redmi, a red plant granule like rice, is usually put in stewed vegetables with particularly good color. You can go to a place that sells condiments. Grab some Redmi, wrap it in gauze and cook it in salt water for coloring. Remember not to throw it directly into the brine, and then adjust the taste of the brine. Usually, put anise cinnamon in it. Ginger with fragrant leaves ~ ~ ~ Don't put garlic cloves, just put a little dried pepper to remove the fishy smell and increase the spicy taste. If you want to add some flavor, you can put fragrant fruits, tsaoko, cloves and so on. You can also go directly to the seasoning and buy a bag of dry goods seasoning he has prepared. Then come back and see what's missing and add it yourself. If possible, it is best to put a one-star coal stove in the casserole. If you don't cook slowly, cook it on the gas. As for the degree of familiarity, it depends on your own needs. Insert chopsticks into the thick part of the pig's head and it will be cooked. It's really tiring to hit by hand! !
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