Pork head 100 kg, star anise 1 kg, fennel 25g, fresh ginger half a catty, salt 5 kg, pepper 25g, cinnamon 100g, onion 1 kg, sugar 100g.

Second, the preparatory work:

1, choose fresh pig head.

Fresh raw pig's head meat is soaked in clean water 1 hour, and the blood water and peculiar smell in the pig's head are drained, and then soaked in flowing tap water to prevent soaking deterioration. Then scrape off the residual hair left on the pig's head. Dig out all the rosin left in the pig's ears, clean up the mucus and dirt in the mouth and nose, and cut off the dirty oil and meat such as lymph nodes, pustules and blood clots. Then split the pig's head and split it in half from the midline of the forehead.

2. Ingredients

All kinds of spices are put in a loose gauze bag and tied tightly, while green onions and fresh ginger are put in another bag, because this auxiliary material is generally disposable. Alum is mashed properly to make clear soup.

3. Stir-fried sugar color

Add a little vegetable oil to the wok, then add sugar, stir the sugar with a small iron spoon with strong fire and boil it into liquid. After boiling into large bubbles, it gradually falls back and becomes small bubbles. At this time, the sugar juice begins to change color, from white to yellow, from yellow to brown, and when the sugar color becomes lavender, continue to stir quickly with a small spoon; When there is smoke when the sugar is cooked (this is the most critical moment to stir-fry the sugar), reduce the firepower. When the sugar is almost thick with an iron spoon, immediately pour in the boiled water prepared in advance. At this time, boiling water and sugar liquid suddenly exploded. After the explosion, the sugar liquid in the pot became brittle and burnt, and then the fire was increased to completely melt the cooked caramel. This is the "sugar color".

The concentration of sugar color can be adjusted at will by heating water, mainly according to production needs. Successful sugar color should be slightly sweet in bitterness, not bitter in sweetness, and the color should be sauce purple.

Second, start cooking pig's head:

1, blanch the prepared pig's head in a boiling water pot for 20 minutes, skim the blood foam, rinse it with clear water and then take it out.

2. First, put the prepared package, salt, sugar and water into the pot and bring to a boil. Water should be enough at one time. Generally, it is controlled to submerge all the raw materials of pig's head in the pot, and the pig's head has room to turn, which is often said to use wide soup. The top layer of the pig's head should be facing down, and the bones are exposed in the noodle soup. From boiling soup to slightly boiling soup, turn the pan within 10 minutes 1 time. The method of turning the pot is to hook the pig brain cavities one by one on the pig bones or on the pig eye sockets with long-handled iron hooks, instead of on the pig's face and meat.

3. Hook the pig heads far away from the boiling pot to the vicinity of the operator, pick out the cooked pig heads, put the pig heads into the pot near the operator one by one, and then press the bones of the pig heads with a big hedge to complete the pot turning. Skim off the foam and soup oil at any time in the process of turning over the pot, turn over the pot twice for 1 hour, and then all the pots can be put on the chopping board, waiting for the pig's head to be cooked.

Wear gloves when shaving pig's head. Hold the bones of the pig's mouth with one hand and hold the bones of the pig's mouth with the other hand along the edge of the pig's head. Remove the tooth bones first, and then remove the calluses. Don't touch pig's eyes, pig's mouth and walnut kernel (cold water can avoid scalding hands during operation). Remove nasal bones and ladders at the same time until the pig's head is completely shaved (shaved pig)

5. After all the pig's head meat is fished out, put the soup into the boiling pot again through the basket, remove the meat residue from the bottom of the pot and the soup, and skim off the floating oil on the noodle soup with an iron spoon. If the soup is found to be boiling, add some cold water appropriately until impurities and floating foam are cleaned. Observe that the soup is slightly green and transparent. If you feel that the soup is not clear enough, you can put the alum powder into the soup before cooking, heat the soup slowly with a micro-torch, so that the soup surface floats with a layer of white foam, skim it off in time, put a little cold water at any time to prevent the soup from boiling, and then pour out the clear soup with a clean container.

6. Wash the pot with clear water, without impurities and oil stains, and put in about 3 kilograms of water to prevent the pot from drying. Use 1 iron grate to pad the bottom of the pot, then put bamboo plates neatly on the edge around the iron grate, close to the inner wall of the pot, put one or two rows of bamboo plates along the wall to form a circle, and then put the round iron drum vertically on the iron. After that, the semi-finished pig's head meat is erected one by one from the center of the pot, and each piece of pig's head meat should be attached tightly, and the periphery of the pig's head meat should be round, leaving traces of the pot at the joint of the pig's head meat, or a material bag washed with hot water is sandwiched in the middle, leaving traces of the pot.

By analogy to the wall of the wok, it can be coded into several layers according to the number of pig's head meat. Be sure to pack tightly and firmly to prevent the pig's head from breaking up when the soup is boiling, and don't drop the meat residue to the bottom of the pot to prevent the pot from burning out. Finally, put the clear soup into the pot where the pork head is coded, and the pork head noodles will overflow about 10cm, so as to avoid adding cold soup or cold water in the middle of sauce making, which will make the pork head meat unevenly heated and affect the product quality.

7. After folding, cover the lid and cook for about 1 hour. Then, uncover the lid and add some sugar to make the soup reach chestnut color to remedy the lack of color during cooking. When the soup gradually thickens, simmer for 30 minutes with medium fire, touch the pig's head with your hands to see if it is cooked and soft, especially if the pig's scalp can't harden, and take the soup out of the tank with a long-handled iron spoon to see if it is sticky and whether the noodle soup remains all the 1/3 of the pig's head meat, which is the semi-finished product.

8,

When sauced pig's head meat reaches semi-finished products, it should be changed from medium fire to low fire in time, and the soup should keep small bubbles, otherwise no oil will be produced and no sauce will be made. When taking out the pot, shovel the pig's head with a small flat shovel, put it on the shovel, take it out with the meat face up, put it on the plate with the head up, put the pig's mouth and ears into the pig's face with a small fork to form a circle, and then tightly cage the sorted pig's head in the plate one by one without leaving any gaps. Then take out the bamboo board, iron pipe and iron grate from the boiling pot, and stir the soup in the pot with a small torch until it becomes thick. If the color is light, add some sugar to the chestnut color during stirring to get the sauce.

At this time, the sauce should be taken out of the iron pot in time, put into a clean container, continue to stir and dissipate heat in the container with an iron spoon, so that the temperature of the sauce can be reduced to about 60 ~ 70℃, dip the sauce with the tip of a kitchen broom, brush it thinly on the pork head, and let it cool.