The practice of Suqian pig's head meat is 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. Method: 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 the chin into three parts, then soak it in water and 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. Features: the fat meat is crisp and rotten, the lean meat is fresh and fragrant, the taste is pure and tender, and the aroma is fragrant. Sichuan-style roast pig's trotters raw materials: pig's trotters, ginger, onion, soy sauce, sugar star anise, pepper, mushrooms preparation: mushrooms are soaked in warm water, don't soak them for the first time because they are dirty; Change bubbles for the second time. Keep the water this time, don't pour it out. Mushrooms can be soaked for a long time, usually cooked the next day and soaked the day before. Soak mushrooms and dice them. Step 1: Cook pig's trotters, buy them and wash them, then cook them directly, without putting anything, and boil them in boiled water. There will be a lot of blood bubbles when the first pot is cooked. At this time, pour all the first pot, rinse the trotters with cold water, add water again and cook for the second time. Put ginger and onion this time. (Just beat the ginger and put two shallots. ) Test the cooking degree of pig's trotters with chopsticks. Waiting for the opening soon. You poke it with chopsticks. If the skin is soft, you can poke it in, which is generally ok. The second process is to color and season pig's trotters. Pick up the cooked pig's trotters and let them cool 10 minutes. The hoof flower soup is obviously well preserved and very fragrant. Want a big pot, here, put your favorite spices such as pepper, star anise, pepper and sugar. Don't burn too much oil, too much spice will burn. Stir-fry in the pig's trotters. At this time, you must get a rotten dress, because the pig's trotters are boiled in water, and the oil in the pot will spill everywhere. Stir-fry for 5 minutes, the oil does not overflow, and the fragrant smell is also fried. The basic trotters are ok. Add soy sauce at this time, the color will change. Then add mushrooms. At this time, add the water for soaking mushrooms to the pot. Don't use tap water. The water for soaking mushrooms is much better. Pork head meat: Pork head meat is delicious in four aspects: First, it is fat. Eating pig's head meat is mostly to make it fat, but this kind of fat is different from other meats in that it is thin, fat and not greasy. The second is glutinous. I still can't figure out how the cooking of pig's head cooked in soup stock is so consistent. Always cook the meat crisp and not rotten, crispy and delicious. The third is incense. The smell of pig's head meat is very attractive. Slice the pig's head and put it in the pot. Sprinkle with sesame oil and sprinkle with some coriander. The fragrance is overflowing and always attracts people's appetite. The fourth is brittleness. The pig's head is crispy because the pig's ears contain brittle bones, which are wrapped in meat. Therefore, the brittleness of pig's head meat is waxy and hidden, with a unique flavor. "Yellow Dog Pork Head Meat" is a traditional famous dish in Suqian, Jiangsu Province, with a history of more than 200 years. This dish is deeply loved by local people because of its ruddy color, rich fragrance, fat but not greasy, rotten but not greasy, pure and tender taste. There is an interesting legend about Suqian's "yellow dog pig's head meat". According to legend, Emperor Qianlong of the Qing Dynasty visited Jiangnan six times in his life, including five stops in Suqian. On one occasion, Emperor Qianlong went to Suqian without alerting local officials first. He just disguised himself and took a few bodyguards to make an unannounced visit to Suqian. Qianlong and his party wandered around the city. Before they knew it, it was noon, and the emperor felt a little hungry. At this time, they came to the East Street in Suqian, only to feel that there were waves of fragrance floating with the breeze, so they followed the fragrance of running all the way. I saw a pub selling pig's head meat not far away. Emperor Qianlong, who used to eat delicacies in his palace, couldn't believe it when he saw that the pig's head was so fragrant. He asked for a pig's head in doubt, and only after tasting it did he know that the pig's head in this shop was really good. At that time, as soon as he struck the table, he praised, "Delicious, delicious, delicious." Then he ordered the guard to call the shop and asked, "What's your name?" The shopkeeper replied, "guest officer, my surname is Huang Mingshan, and my name is Huang Gou." Gan Long smiled and said, "Yellow dog, the name is really ugly, but the pig's head meat of your yellow dog is delicious." After Emperor Qianlong left, Huang Sancai heard that the guest officer who praised him for his delicious pig's head meat just now was today's saint. The shrewd Huang Sancai could not help but leave the bowl of broth left by Master Qianlong and changed the signboard of the pub to "Yellow Dog Pig's Head Meat Restaurant". Since then, the yellow dog pig's head meat has become famous and its business is booming, which has been passed down from generation to generation. Let's talk about the production method of yellow dog pig's head meat. Ingredients: pig's head 1 about 9000g Suqian sweet oil 250g star anise, cinnamon, fragrant leaves, clove, ginger slices, garlic kernels, chopped green onion, refined salt, cooking wine, monosodium glutamate, fresh soup, sesame oil and salad oil. Methods: 1 Clean the pig's head, split it, remove the skull and lymph meat, and cut off the earrings and salad oil. Clean 2 pots, heat them with salad oil, stir-fry ginger slices and garlic slices, add fresh soup and pig's head slices, then pour sweet oil and cooking wine, boil them, skim off the floating foam, put them into a seasoning bag with star anise, cinnamon, fragrant leaves and clove, cover the pot and stew for about 15 minutes, then add refined salt and sugar. Fuyunlou butcher shop opened at 1896, which is one of the famous "time-honored brands" in Beijing. Su is famous for its unique meat products, such as sauced pig head, sauced elbow flower, smoked chicken, roasted donkey meat and so on. Methods: (1) The method of sauce pig's head is basically the same as that of sauce pork and sauce 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) According to the weight of the pig's head, add a proper amount of seasonings such as salt, soy sauce, pepper, aniseed, fennel, cinnamon, onion, ginger, etc. (the seasonings can be packed in gauze bags). Boil it until it is ripe, take it out, and bone it while it is hot, that is, it becomes a pig's head blank. (3) Put the boneless pig head blank into another pot, leaving a soup hole in the middle, add the cooked meat soup, add water to make it salty, add the above seasoning, and add the pot cover sauce. (4) The temperature of the sauced 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 the 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. Features: beautiful appearance, bright brown color, rich flavor, rich in glial protein, fat but not greasy.

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