Gourmet recipes: 1. Clean and split the pig head, and cut off the ear rings, canthus 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 blanch 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 up, 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 characteristics: ruddy in color, glutinous and mellow in 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, white sugar, Shaoxing wine, green onions, and ginger slices. Use a clean gauze bag to put the peppercorns, aniseed, cinnamon, grass fruits, 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. Slice it and put it on a plate when eating. 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 put soy sauce when braizing the pig head meat.

When 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 one generation to the next.

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, and brush the pig head with rosin. After the rosin cools, you can 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.

Put the stewed pot with old soup on the heat, add the pig head, and cook for two hours without adding any seasoning.

Skim off the floating oil, take out the pig head and soak it in cold water until it turns white.

When eating, spread a clean wet cloth on the chopping board, take the pig head meat, and use a fish maw knife to slice the meat into cloud slices as thin as wrapping paper. The bigger and thinner the slices, the better.

Put the sliced ??white pig head meat into a small pot, add an appropriate amount of refined salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil, mix well, put it into a plate and serve.

Its characteristics are: the white meat is crispy, the slices are as thin as paper, spicy and refreshing.

4: Characteristics of pork head meat: beautiful appearance, bright brown-red color, strong flavor, rich in collagen, fat but not greasy.

Preparation method: 1. The preparation method of sauced pork head is basically the same as that of sauced pork and sauced elbow.

It is necessary to use fresh pig heads (frozen ones are second best, do not use the heads of old sows and old boars), dig out the eye hair, ear root hair, remove dirt, dates and other debris, split it into two pieces, and brush them clean.

, put it into a pot of water and boil it, change the soup and cook again to remove the odor.

2. When cooking, add an appropriate amount of salt, soy sauce, pepper, aniseed, fennel, cinnamon, green onion, ginger and other seasonings according to the size of the pig head (the spices can be packed in a gauze bag), and when it is cooked until it is six or seven, take it out.

And heat and remove the bones to make a pig head blank.

3. Place the deboned pig head blanks in another pot, leaving a "soup hole" in the middle, add the old meat soup, add an appropriate amount of water to make it moderately salty, add the above seasonings, and cover the pot with sauce.

4. The heat of the sauced pork head is very important.

Start cooking over high heat for about 90 minutes, then gradually remove the heat, add an appropriate amount of cooking wine when the soup comes back, and then simmer over low heat until cooked.

When taking it out of the pan, you need to move quickly and accurately, otherwise the meat will be broken into pieces.

The sauce making time is generally about 4 hours.

5. When taking it out of the pot, press the pig ears and arched mouth underneath to make it appear in an irregular square shape.

After removing the meat, add an appropriate amount of MSG to the soup, and brush the pork head with a layer of sauce while it is still hot.