1:≮ Food ingredients ≯
Male pig's head 1 piece (about 4000g), with proper amount of common seasoning.
Gourmet practices
1, clean the pig's head, split it, and cut off the ear ring, corner of the eye, lymph nodes, nasal cartilage and 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, blanch it in a clean water pot for 20 minutes after removing all impurities and blood stains, and then take it out and wash it;
2. Boil the boiled pig's head in a clear water pot together with the skull, skim off the floating foam and cook until it is medium-cooked. Take it out and cool it a little, change the pieces, and pour the soup into the basin for clarification;
3. Take another clean pot to get angry, add white sugar and fry it into a brown color, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pig's 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 in gauze bags, tie them and put them in a pot. Simmer the pork head with low fire until it is crisp and rotten, remove the oil slick, and then thicken the soup with high fire.
Gourmet features
The color is ruddy, fragrant and mellow, salty and sweet, fat but not greasy.
2. Braised pork head
Raw materials: pig's head 1 piece, onion 250g, ginger slice 250g, cardamom 5g, galangal 5g, pepper10g, dried tangerine peel10g, clove 5g, cinnamon10g, licorice 5g.
Method: (1) Clean the stubble with pig's head forceps, wash it, remove the skull, split 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 a bamboo mat in the pot, inject clean water, add refined salt, soy sauce, white sugar, Shaoxing wine, onion and ginger slices, put pepper, aniseed, cinnamon, tsaoko, ginger, clove, bean curd, licorice and fennel in a clean gauze bag, tie the mouth, put it in the pot and boil it over low fire for about 40 minutes. After all kinds of spices are fully flavored, add the boiled and washed pig's head meat, bring it to a boil, and cook it for about 3 hours with low fire. When the pig's head meat is cooked and rotten, take it out and cool it.
(3) Take out the marinated pig's head meat, apply sesame oil to keep it moist, slice and plate it when eating, and pour a little marinade on it.
Features: ruddy flesh, soft and tender texture, rich pot-stewed flavor and beautiful drunk flavor.
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, Lu 'an House (now Changzhi City) taught the craft of bacon and pig's head meat in other places. Once, they forgot to put soy sauce in the braised pig's head meat. When the master found out, the meat was cooked to a ripe state. The master asked him to take it out immediately and brew it with cold water, trying to find a remedy. If you add soy sauce to marinate, it will not be colored after a short time, and the meat will be deboned and turned into minced meat after a long time. They sat there for a day and a night and failed to come up with a good idea. Early the next morning, the master and the apprentice found that the soaked pig's head meat was white in color, crisp and soft in meat, shiny in skin and fragrant. Sliced and mixed with garlic paste, it feels fragrant and delicious, and the meat taste is unique. Later, the Sun family started a business of "white pig's head meat" on the streets of Changzhi, which was handed 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 recipe. In 1960, the white pig's head meat, which he carefully produced, won the first place in the project of "head and hoof, sewer halogen products". To process white pig's head meat, the pig's head should be selected first, then the rosin should be cremated, and the pig's head should be painted with rosin. After the rosin is cooled, the rosin can be peeled off and soaked in cold water. Finally, the fine hairs around the pig's head should be burned with a soldering iron. After washing, cut the pig's head in half, cut off the ear roots and wash it. Fire the pot with the soup stock, add the pig's head, and cook for two hours without any seasoning. Skim the oil slick, take out the pig's 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 slice look like a cloud slice as thin as wrapping paper. The bigger the slice, the thinner the better. Put the sliced white pig's head meat into a small pot, add appropriate amount of refined salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil, mix well and serve. Its characteristics are: the meat is white and crisp, thin as paper, spicy and refreshing.
4. Characteristics of pig's head meat: beautiful appearance, bright brown color, strong flavor, rich in glial protein, fat but not greasy.
Method:
1. The method of sauced pork head is basically the same as that of sauced pork and sauced elbow flower. Fresh pig heads should be used (followed by those frozen, and the heads of old sows and husband pigs should not be used). Eye hair and ear hair should be dug out, and impurities such as dirt, meat and dates should be removed, cut into two pieces, scrubbed clean, boiled in a clear water pot, and then boiled in a soup to remove odor.
2. When cooking, add appropriate amount of salt, soy sauce, pepper, aniseed, fennel, cinnamon, onion, ginger and other seasonings according to the weight of the pig head (spices can be packed in gauze bags), and when it is cooked to the maturity of 67, remove it and take advantage of heat to remove bones, that is, it becomes a pig head blank.
3. Put the boned pig's head blank in another pot, leaving a "soup eye" in the middle, put in cook the meat stock, add some water to make it salty and light, add the above seasoning, and make it with pot cover sauce.
4. The temperature of the sauced pork head is very important. At first, it should be cooked with high fire for about 90 minutes, then gradually remove the fire, add a proper amount of cooking wine when the soup turns back, and then simmer with slow fire until it is cooked. When cooking, move quickly and accurately, or you will break the meat. Sauce processing time is generally about 4 hours.
5. When cooking, press the pig's ears and arch mouth under it to make it irregular and square. After fishing the meat, add a proper amount of monosodium glutamate to the soup, and brush the pork head with a layer of sauce while it is hot.
5. Production method: 1. Raw material arrangement: pigs from eight counties in JD.COM are selected. This kind of pig is not big, weighs about 50 kilograms, has thin skin and tender meat, and has no big fat. Choose fresh pig's head for the sauce, remove the hair with rosin, then put it in boiling water to remove the rosin, then pick up the skin of the pig's chin, open the dental plate bone, split the bone, soak it in clear water overnight, scrape and wash it, then rinse it with boiling water to remove the hairs and hairy roots. 2. Accessories: aniseed, cinnamon, fennel and Shaoxing rice wine. 3. Production: firstly, put the selected and cleaned pig's head meat blank in the boiled old soup pot, cook it with high fire until it is seven-ripe, take out the blank, remove the boiled soup and foam, then spread the pig's bones on the bottom of the pot, put the cooked meat on it, put it in a gauze bag with new seasoning, add enough water, cook it with high fire 1.5 hours, and cook it with slow fire/kloc-. Product features: the color is delicious, the skin is not broken, the skin is elastic, it is eaten in pancakes, the taste is thick, it is not fat or greasy, and the skin and meat are both delicious, which is suitable for all ages. Cold dishes and picnics are all suitable.
6: Name of the dish Suqian Pig Head Meat
Its cuisine is Jiangsu cuisine.
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.
raw material
A pig 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.
manufacturing process
Soak the pig's head in water, wash it, remove the fine hair with tweezers, cut off the ears, remove the pig's eyes, lips, ear rings, nose and face, split it into two pieces, split the chin into three pieces, then soak it in water and float the blood. Boil in a 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 the marinade, add the meat, fennel, cinnamon, soy sauce, refined salt and water, first boil it with high heat, and then cook it with high heat for about 3 hours until the meat is crisp and rotten.
7: Pig's head and square meat
Pig's head square meat was first produced in Shanghai, also known as "spiced pig's head square meat". It has a history of nearly 30 years. It is a new variety created by imitating the principle of western-style ham and using the model of western-style ham. The difference is that pig's head square meat is used as raw material, and the finished product weighs about 3.5 kilograms each. It is cheap and good, which changes the shape and taste of pig's head meat and is well received by consumers. Pig's head square meat is divided into "red" and "white" Sliced when eating, it has the shape and flavor of western products, and is easy to carry and keep. It is a popular meat product with great development prospects.
Raw material formula: pork head meat 50kg onion130g ginger130g fennel130g cinnamon100g clove15g white soy sauce 4-5kg monosodium glutamate 30g white sugar1.5kg crude salt/kloc-.
Production method
1. white burning: pour the pig's head meat into the pot, add water until it is submerged, add a small amount of nitrate and 0.5 kg of salt, boil it with strong fire, turn the raw materials with a shovel, skim off the oily impurities, stew it with slow fire for 1.5 hours, and when it is easy to remove the bones, take it out and pour it with cold water to reduce the fever, remove the big bones and clean the small bones.
2. Braised: Fill the pot with bamboo sticks first to prevent the raw materials from burning at the bottom. If you use old soup, you should not add too much. Pack shallots, ginger, cinnamon and fennel into two small sacks, put them at the bottom of the pot, then put the blanks, with the skins up and the meat down, layer by layer, and sprinkle some salt on each layer. After the blanks are scooped, add Shao wine, white soy sauce and boiled broth with impurities removed. The amount of soup should be controlled to be 3 cm lower than the body. Cover the lid and cook with high fire/kloc.
3. Moulding: The model is aluminum square with a cover. First, put a white cloth in the model, which must be spread flat. Spread the blank on the workbench, cut off the nose and ears, cut it into blocks suitable for the model, press it in by hand, stick the skins around the model, connect them with each other, press the nose, ears and minced meat in the middle, and mix the lean meat with the fat meat evenly. When it is basically filled, cover it with the whole blank, cover it with white cloth and the model cover, and press the spring. After scooping, put it on the side to make it flow out of the internal juice, then compress it, put it flat in a cool and ventilated place, cool it for 12 hours, open the mold and take it out to get the finished product.
Product features The finished product is rectangular, firm and hard, with a length of 23cm, a width of12cm and a height of 3cm. It is golden in color, hairless in skin, boneless in meat and fresh and refreshing.
8: bean dregs pig head
Features brown-red color, rich and mellow juice, glutinous meat and crisp bean dregs.
Raw materials: 750g of pig's head meat and 200g of bean dregs. 20g of ginger and onion, 3g of pepper, 2g of pepper, 5g of star anise, 3g of tsaoko, 20g of cooking wine, 20g of fermented grains 1 5g, 20g of sugar syrup, 3g of salt, 20g of soy sauce, 50g of lard, 50g of monosodium glutamate1g and 50g of clear soup.
manufacturing process
Wash the pig's head, remove all the hair and bone residue, put it in a clear water pot and boil it for five minutes, then remove it, rinse it with clear water and cut it into large diamond-shaped pieces. Pat ginger and onion loosely, and use it to clean gauze. Wrap ginger, onion, pepper, star anise and tsaoko. In a big casserole, put clear soup, add cooking wine, wake up bad, ice sugar juice, salt, soy sauce and spice bag, then add pig's head bone, put the chopped pig's head meat on the pig's head bone, boil it with strong fire, and then seal the pot mouth with toilet paper and burn it for about 4 hours. The ground bean dregs are steamed in a cage for 10 minutes, taken out and cooled, wrapped in a clean cloth, and the water is squeezed out. Put the pot on fire, add lard and heat it, add bean dregs and stir-fry with low heat until the bean dregs are crisp and fragrant. Remove the straw paper from the casserole, scoop up the pig's head and put it on a plate. Pour the raw juice of the roast meat into a wok, add the fried bean dregs and monosodium glutamate, and mix well and pour it on the pig's head.