Suqian pig head meat is made from one pig head (about 2500 grams).

30 grams of refined salt, 7.5 grams of fennel, 7.5 grams of cinnamon, 40 grams of soy sauce, and 50 grams of sweet noodle sauce.

Preparation method Soak the pig head in water and wash it, remove the fine hair with tweezers, cut off the ears, remove the eye rings, lips, ear rings, nose, face and split it into two pieces, split the chin into three pieces, then soak it in water and rinse away the blood

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Boil in a pot of water for half an hour, remove, wash and cut into pieces.

Heat a pot, add oil, stir-fry the sweet noodle sauce until it turns into a sweet sauce color, add the marinade, add the meat cubes, fennel, cinnamon, soy sauce, refined salt and water. Bring to a boil over a high fire, then simmer over a simmering fire for about 3 hours until the meat is crispy.

It's done when it's rotten.

Characteristics: The fat meat is crispy, the meat is fresh and fragrant, the taste is pure and tender, and the aroma is fragrant.

Sichuan style roasted pig's trotters recipe" Ingredients: pig's trotters, ginger, green onion, dark soy sauce, sugar star anise, pepper, mushroom preparation: Soak the mushrooms. Soak the mushrooms in warm water. Do not use the water for the first time because it is dirty; change

Soak the water for the second time. Keep the water this time and do not pour it away.

Mushrooms can be soaked for a long time, usually on the second day, it is better to soak them the first day.

The mushrooms are soaked and cut into cubes.

The first step: Boil. Buy the pig's trotters, wash them, and boil them directly in water. Don't put anything in them. Just boil them in plain water.

As soon as the water in the first pot boils, there will be a lot of blood bubbles. At this time, pour all the first pot, rinse the pig's trotters with cold water, add water again, and cook for the second time.

This time I will add ginger and green onions.

(Just smash the ginger and 2 green onions are enough.) Use chopsticks to test the degree of cooking of the pig's trotters.

When it's almost time to open, you can poke it with chopsticks. If the skin is soft and you can poke it in, it's usually fine.

The second step is to color and flavor the pig's trotters.

Remove the cooked pig's trotters and let them cool for 10 minutes.

Apparently I kept the hoof soup, it was still fragrant.

Get a big pot, add oil, add Sichuan peppercorns, star anise, pepper, sugar, and other spices you like. The oil should not be spicy, and the fire should not be too high. If it is too high, the spices should be mushy.

Put the pig's trotters into the pot and stir-fry. Be sure to wear some dirty clothes at this time, because the pig's trotters are boiled and contain water, and the oil will splash everywhere when you put them in the pot.

Fry for 5 minutes, the oil will stop splashing, and the fragrant aroma will come out.

Basically, pig's trotters are enough. Add dark soy sauce at this time and the color will change instantly.

Then add the mushrooms. At this time, add the water for soaking the mushrooms into the pot.

Do not use tap water.

This water for soaking mushrooms is much better.