(1)

Raw materials and recipes Pork head 25kg Fennel 13g Peppercorns 35g Onion (net) 500g Seasoning 50g Fresh Ginger 125g Cinnamon Peel 75g Salt 1.25kg

Production process

(1) Remove the hairs on the pig's head, dig out ear hairs and other sundries, and scrub it clean. Then dig the outlet strip, split the pig's head, take out the pig's brain, soak it in water, discharge the blood stains, and then soak it in water with the temperature of 80℃ for 15~20min.

(2) before loading the pot to check the old and young degree of pig head , the older on the bottom, the younger on the top. Then put in water and seasonings. First boil over high heat, 1h after switching to low heat, before and after **** cook 2~3h, to be able to use your hands to pick the bones away from the meat shall prevail. Mastery of fire and time is very important, fire, long time, pig head boil rotten, reduce the yield; fire small, short time, the product color, aroma and taste are poor.

(3) After the pig's head out of the pot, remove the bones and ladder, dig out the eyeballs, and then put the meat into the original pot to cook. Back to the pot to cook is to make the pork head meat again into the flavor, and to achieve the purpose of disinfection. Simply cook on low heat for 15min.

(2)

Raw materials: 1 pig head, 250 grams of green onion, 250 grams of ginger cardamom 5 grams of ginger 10 grams of licorice 5 grams of peppercorns 10 grams of peel 10 grams of cloves 5 grams of cinnamon 10 grams of salt 25 grams of sesame oil 20 grams of sugar 75 grams of Shaojiao 100 grams of seasonings 10 grams of fruits of the grass 10 grams of fennel 10 grams of soy sauce 100 grams of soy sauce.

Method:

(1) the pig's head tweezers clean stubble, wash, pick off the skull, split into two halves, put into the cold water pot to cook for about 30 minutes, take out and wash with cold water.

(2) pot on the bamboo mat, filled with water, add salt, soy sauce, sugar, wine, scallions, ginger, with clean gauze bag pepper, dai miao, cinnamon, grass, ginger, cloves, Dou Guan, licorice, cumin loaded up, tied up the mouth, put the pot to boil, and then simmer with a small fire for about 40 minutes. After the various spices are fully flavored, put in the boiled and cleaned pork, boil, change to low heat and cook for about 3 hours, wait for the pork to be cooked, pick up and cool.

(3) will be brined pork removed, smeared with sesame oil to keep the oil moist, serving slices on a plate, pour a little marinade that is completed.

Features: red meat color, soft and tender texture, rich brine flavor, drunken flavor.