Male pig's head1(about 4000g), and appropriate amount of common seasoning.

Gourmet practice

1, clean the pig's head, split it, and cut off earrings, canthus, lymph nodes, nasal cartilage and other impurities. 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 for 20 minutes, 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.

Gourmet special

The color is ruddy, fragrant and mellow, salty and sweet, fat but not greasy.

2. Braised pig head

Materials: pig's head 1, onion section 250g, ginger slice 250g, cardamom 5g, ginger 10g, licorice 5g, pepper 10g, dried tangerine peel 10g, clove 5g, cinnamon 10g, and refined salt 25g.

Method: (1) Clean the stubble with pig-head pliers, wash it, remove the skull, divide it into two halves, put it in a cold water pot for about 30 minutes, take it out and wash it with cold water.

(2) Put bamboo mats in the pot, inject clean water, add refined salt, soy sauce, white sugar, Shaoxing wine, onion and ginger slices, put pepper, aniseed, cinnamon, Amomum tsaoko, ginger, clove, bean curd, licorice and fennel into clean gauze bags, tie the mouth tightly, and put them in the pot for about 40 minutes with low fire. After all kinds of seasonings are fully seasoned, add the cooked and washed pig's head meat, bring it to a boil, and cook for about 3 hours on low heat. When the pig's head is cooked, take it out and let it cool.

(3) Take out the pickled pig's head meat, apply sesame oil to keep it moist, slice and plate it when eating, and pour a little marinade on it.

Characteristics: ruddy flesh color,

3.white pig's head meat

White pig's head meat is a kind of braised pork product with unique flavor that people like to eat in Changzhi area. It is said that in ancient times, the Sun family in Xiangjiao Lane, East Street of Lu 'an Prefecture (now Changzhi City) taught the skills of bacon and pig's head meat in other places. Once, they forgot to put soy sauce in the braised pork head. When the master found out, the meat was already cooked. The master told him to take it out immediately and brew it in cold water to find a way to remedy it. If marinated with soy sauce, the color will not develop after a short time, and the meat will be boneless and become minced meat after a long time. They sat there for a day and a night, but failed to come up with a good idea. Early the next morning, the master and the apprentice found that the soaked pork head was white in color, crisp and tender in meat, shiny in skin and fragrant. Sliced with garlic paste, it feels fragrant and delicious, and the meat taste is unique. Later, the Sun family started the business of "white pig's head meat" on the streets of Changzhi, which was passed down from generation to generation. Now, Master Sun, who is 70 years old, is famous in Shangdang area for the white pork marinated with ancestral secret recipes. In the southeast of Shanxi 1960 financial and trade technical competition conference, his well-made white pig's head meat won the first place in the project of "head and hoof, boiled products". To process white pig's head meat, the pig's head should be selected first, then the rosin should be cremated and coated with rosin. After the rosin is cooled, it can be peeled off and soaked in cold water. Finally, the fine hairs around the pig's head should be ironed. After washing, cut the pig's head in half, cut off the ear roots and wash it. Put the pot into the broth fire, put the pig's head in and cook for two hours without any seasoning. Skim the oil slick, take out the pig head and soak it in cold water to make it white. When eating, spread a clean wet cloth on the chopping board, take pig's head meat, and use a fish belly knife to make the meat slices as thin as wrapping paper. The bigger the slice, the thinner the better. Put the chopped white pig's head meat into a small pot, add appropriate amount of salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil, and mix well to serve. Its characteristics are: white and crisp meat, as thin as paper, spicy and refreshing.

4. Characteristics of pig's head meat: beautiful appearance, bright brown color, rich flavor, rich in glial protein, fat but not greasy.

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, meat, 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), cook until it is 67% mature, take it out, and remove the bones while it is hot, that is, become a 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.