Raw materials and formula: 25kg pig head, 13g fennel, 35g peppercorns, 500g aniseed, 50g fresh ginger, 125g cinnamon, 75g salt, 1.25kg production process (1) Remove the hair from the pig head, dig out ear hair and other debris, and wash it clean.

Then dig out the strips, split the pig head, take out the pig brain, soak it in clean water, drain out the blood stains, and then soak it in water with a temperature of 80°C for 15 to 20 minutes.

(2) Check the tenderness of the pig head before loading it into the pot. Put the older ones at the bottom and the tender ones at the top.

Then add water and seasonings.

Boil over high heat first, then switch to low heat after 1 hour, and cook for 2 to 3 hours until the bones and flesh can be peeled off with your hands.

It is very important to master the heat and time. If the heat is high and the time is long, the pig head will be boiled and the yield will be reduced; if the heat is low and the time is short, the color, aroma and taste of the product will be poor.

(3) After the pig head is 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-cooking is to re-introduce the flavor of the pork head meat and achieve the purpose of disinfection.

Cook over low heat for 15 minutes.

Respondent: Wen Shanzhi Missing - Assistant Level 2 1-7 10:08 I found a lot of information, you can read it one by one 1: ≮Gourmet ingredients≯ 1 male pig head (about 4000 grams), appropriate amount of commonly used seasonings.

≮Gourmet recipes≯ 1. Clean and split the pig head, and cut off the ear rings, corners of the eyes, lymph nodes, nose cartilage and debris.

Pig brains are used for other purposes.

Cut the boneless pork head into 5 pieces, put it into clean water, scrape and wash it repeatedly to remove all debris and blood, then blanch it in a pot of water for 20 minutes, then take it out and wash it; 2. Rinse the blanched water

Boil the pig head meat together with the skull in a pot of water, skim off the foam, and cook until cooked.

Take it out and let it cool slightly, change it into chess pieces, pour the soup into a basin to clarify and set aside for later use; 3. Take another clean pot and heat it, add sugar and fry until it turns into sugar color, put it into a bowl and set aside for later use.

Then put the clarified original soup into the pot, add the pork head meat, add sugar color, soy sauce, white sugar, refined salt, and Shaoxing wine to adjust the color.

Use a gauze bag to put star anise, peppercorns, fennel, cloves, cinnamon, green onion and ginger, tie them up and put them into a pot. Simmer the pork head meat over low heat until crispy, remove the floating oil, and then thicken the soup over high heat.

≮Food Features≯ Ruddy color, glutinous and mellow aroma, moderately salty and sweet, fat but not greasy.

2: Braised pig head meat Ingredients: 1 pig head, 250 grams of green onions, 250 grams of ginger slices, 5 grams of cardamom, 10 grams of ginger, 5 grams of licorice, 10 grams of pepper, 10 grams of tangerine peel, 5 grams of cloves, 10 grams of cinnamon, 25 grams of refined salt

grams, 20 grams of sesame oil, 75 grams of sugar, 100 grams of Shaoxing wine, 10 grams of aniseed, 10 grams of grass fruit, 10 grams of cumin, and 100 grams of soy sauce.

Preparation method: (1) Remove the stubble from the pig head, wash it, remove the skull, split it in half, put it in a cold water pot and cook for about 30 minutes, take it out and wash it with cold water.

(2) Place a bamboo mat in the pot, pour water, add refined salt, soy sauce, sugar, Shaoxing wine, green onions, and ginger slices. Use a clean gauze bag to put the pepper, aniseed, cinnamon, grass fruit, ginger, cloves, and beans into the pot.

Pack up the coriander, licorice and cumin, tie the mouth, put it into the pot and bring to a boil, then simmer over low heat for about 40 minutes.

After the various spices are fully flavored, add the cooked and washed pork head, bring to a boil, then simmer over low heat for about 3 hours. When the pork head is cooked, remove and cool.

(3) Take out the marinated pork head and apply sesame oil to keep it moist. When eating, slice it into pieces and put it on a plate, pour a little marinade on it and serve.

Features: The meat is red in color, soft and tender in texture, rich in braised flavor and has a delicious drunken flavor.

3: White pig head meat White pig head meat is a braised meat product with a unique flavor that is popular among people in Changzhi area.

It is said that in ancient times, the previous generation of the Sun family in Xiangjiao Lane, East Street, Lu'an Prefecture (today's Changzhi City) learned the art of making bacon and pork head meat in other places. Once, they forgot to add soy sauce when braised the pig head meat.

When it was discovered, the meat had been cooked until it was eighty-done.

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, the color will not develop if the time is short, and if the time is long, the meat will fall off the bones and turn into minced meat.

They sat there all day and night but couldn't come up with a good idea.

Early the next morning, the master and apprentice discovered that the soaked pig head meat was white in color, crispy and soft in texture, with shiny skin and fragrant aroma.

Cut into slices and mix with garlic paste. It will feel fragrant and delicious, with a unique meaty taste.

Later, the Sun family started a business of braised "white pig head meat" on the streets of Changzhi, which was passed down from generation to generation.

Now, Master Sun, who is in his seventies, is famous in the Shangdang area for his white pork braised with a secret recipe passed down from his ancestors.

At the 1960 Financial and Trade Technology Competition in Southeast Shanxi Province, his carefully crafted white pig head meat won first place in the "Head, Hoof, and Sewage Braised Products" category.

To process white pig head meat, you must first select the pig head, then burn the rosin, brush the pig head with rosin, and after the rosin has cooled, peel off the rosin and soak it in cold water. Finally, use the fine hairs on the pig head to

Burn the soldering iron red.

After washing, cut the pig head in half, cut off the ears and wash them.