pig's head

Accessories: onion leaf sauce, braised seasoning, 1/3 soy sauce, salt and ginger slices.

Steps of pig's head meat

1. Half a pig's head, cut into several large pieces with a knife, and it won't work without cutting, and it won't fit in the pressure cooker. My strength is too small, so my mother does it for me.

2. Boil the water in the pot, blanch the pig's head and skim off the blood foam. Scalding water is a common method of pretreatment before sauce, aiming at eliminating blood stains and fishy smell. After this treatment, the pig's head is made into sauce, and the finished product has smooth surface, mellow taste and good quality.

3. Add water to the pressure cooker, put the cooked pig head, add onion leaves, ginger slices, salt and soy sauce, and stew the seasoning. This bag of material can make ten Jin of meat, so I only poured one third.

4. After the pressure cooker bubbles, press 15 minutes, and turn off the fire. After the gas is released, open the lid and take out the ears, because pig ears are thin and easy to cook. If they are pressed too soft and rotten, they will lose their crispness. Turn the rest of the pig's head over, cover the pot tightly and continue to press the fire for fifteen minutes. Turn off the fire when it is not hot and separate the bones from the meat.