Pig's head meat is the head meat of a pig. Its delicacy has long gained a reputation among the people. It is said that the "roast pig's head" in Huaiyang cuisine is the most exquisite and has the longest history, and it is a well-known Huaiyang cuisine. It has rich nutritional value. The pig's head meat with dietotherapy function is flat, sweet and salty, tonifying deficiency, nourishing yin, nourishing blood and moistening dryness.

raw materials: 1 male pig's head (about 4g), with proper amount of common seasoning.

Steps:

1. Wash the pig's head, split it, and cut off the ear ring, canthus, lymph nodes, nasal cartilage and other impurities. Pig brain is used for other purposes. Cut the boneless pig's head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, after removing all impurities and blood stains, put it in a clean water pot and blanch it for 2 minutes, then take it out and wash it;

2. Boil the pig's head with the skull in a clear water pot, skim off the floating foam and cook until it is medium-cooked. Take it out and cool it a little, change the pieces, and pour the soup into the basin for clarification;

3. Set fire to a clean pot, add white sugar, fry until brown, and put it in a bowl for later use. Then put the clarified original soup into the pot, add the pig's head meat, and add sugar, soy sauce, white sugar, refined salt and Shaoxing wine to adjust the color. Put star anise, pepper, fennel, clove, cinnamon and onion ginger in gauze bags, tie them and put them in a pot. Simmer the pork head with low fire until it is crisp and rotten, remove the oil slick, and then thicken the soup with high fire.

characteristics: ruddy color, fragrant and mellow, moderate salty and sweet, fat but not greasy.