Smoked pork

Materials: 25kg of pig head, 13g of fennel, 35g of peppercorns, 500g of green onion (net), 50g of Chinese spices, 125g of fresh ginger, 75g of cinnamon, and 1.25kg of salt

Steps:

(1) Remove the hair on the pig's head, dig up the 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 to 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 seasoning. First boil over high heat, 1h after switching to a small fire, before and after **** cook 2~3h, to be able to use your hands to pick the bones and flesh away from the 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, 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. Cooking back in the pot is to make the pork head meat into the flavor again, and to achieve the purpose of disinfection. Just cook on low heat for 15min.