The braised pork head meat has the smell of brain oil

Recipe Introduction The color is white and the meat is crispy and soft.

Materials

Main ingredients: 5000 grams of pig head,

Accessories: 50 grams of leeks, 50 grams of cucumber,

Seasoning: 50 grams of salt grams, 50 grams of ginger, 50 grams of white garlic, 100 grams of mature vinegar, 50 grams of sesame oil

Method

1. Pluck the hair of the pig head with rosin and put it in cold water , wash it several times with coarse gravel, and then use a red iron to burn off the fine hairs;

2. Use an ax to break the middle part of the pig's head in half, cut off the ears, and put them in cold water. Scrub the fluff and various dirt with fine gravel until they are clean;

3. Put the brine pot on a high fire, add the pig head, add water to cover it, do not add any condiments, and cook for 2 It will be cooked in an hour;

4. Skim off the oil, take out the pig head, soak it in cold water, remove the bones, then soak the clean meat in a large vat and soak it in cold water until it turns white; < /p>

5. Spread a clean wet cloth on the chopping board, take a piece of pig head meat, and use a monk's hat knife (fish maw knife) to slice it into cloud pieces as thin as wrapping paper. The bigger and thinner the piece, the better;

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6. Wash the cucumbers and slice them;

7. Wash the leeks and cut them into sections;

8. Mash the ginger and garlic into a puree and add mature vinegar. Mix into juice and serve as ginger and garlic soup;

9. Put the sliced ??white pig head into a small basin, add appropriate amount of refined salt, cucumber slices, leek segments, ginger, garlic, and sesame oil, stir evenly, and put it in Serve on the plate.