raw material
A pig head (about 2500 grams). 30g of refined salt, 7.5g of fennel, 7.5g of cinnamon, 40g of soy sauce and 50g of sweet noodle sauce.
prepare
Soak the pig's head in water, wash it, remove fine hair with tweezers, cut off ears, remove the pig's eyes, lips, earrings, nose and face, divide it into two pieces, divide the chin into three pieces, then soak it in water and float blood. Boil in the pot for half an hour, remove, wash and cut into pieces. Put oil in the pan, stir-fry the sweet noodle sauce until the color of the sweet noodle sauce, add marinade, add meat, fennel, cinnamon, soy sauce, refined salt and water, first boil it with high fire, then cook it with high fire for about 3 hours until the meat is crisp and rotten.
trait
The fat meat is crisp and rotten, the lean meat is fresh and fragrant, the taste is pure and tender, and the aroma is rich.
Pig head meat:
There are four kinds of delicious pig head meat:
One is fat. Eating pig's head meat is mostly to make it fat, but this kind of fat is different from other meats in that it is thin, fat but not greasy.
The second is glutinous. I still can't figure out how the cooking of pig's head with soup stock in the east, west, north and south is so consistent. Always cook the meat crisp and not rotten, crisp and delicious.
The third is incense. The smell of pig's head meat is very attractive. Slice the pig's head and put it in the pot. Sprinkle with sesame oil and sprinkle with some coriander. The overflowing fragrance always attracts people's appetite.
The fourth is brittleness. The brittleness of pig's head meat is because the pig's ears contain brittle bones, which are wrapped in meat. Therefore, the brittleness of pig's head meat is waxy and hidden, and it has a unique flavor.
"Yellow Dog Pork Head Meat" is a traditional famous dish in Suqian, Jiangsu Province, with a history of more than 200 years. This dish is ruddy in color, rich in fragrance, fat but not greasy, rotten but not greasy, pure and tender in taste, and deeply loved by local people.
There is an interesting legend about Suqian's "Yellow Dog Pork Head Meat".
According to legend, Emperor Qianlong of the Qing Dynasty visited Jiangnan six times in his life, including five stops in Suqian. Once, when Emperor Qianlong went to Suqian, he did not disturb the local officials first, but went to Suqian city in disguise with several bodyguards. Qianlong and his party wandered around the city. Before they knew it, it was noon, and the emperor felt a little hungry.
At this time, they came to the East Street in Suqian, only to feel that there were waves of fragrance floating with the breeze, so they followed the fragrance of running all the way. I saw a pub selling pig's head meat not far away. Emperor Qianlong, who was used to eating delicacies in the palace, couldn't believe that pig's head smelled so delicious when he saw it. He asked for a suspected pig's head meat, and only after he tasted it did he know that the pig's head meat in this shop was really delicious. At that time, he patted the table and praised: "Delicious, delicious, really good food?" Then he asked the guard to call the store and asked, "What's your name?" The shopkeeper replied, "guest officer, my surname is Huang Mingshan, and my name is Huang Gou." Gan Long smiled and said, "Yellow dog, what an ugly name, but your yellow dog's pig's head meat is delicious."
After Emperor Qianlong left, Huang Sancai heard people say that the guest officer who just praised him for his delicious pig's head meat was today's saint, so the shrewd Huang Sancai couldn't help but leave the bowl of broth left by Master Qianlong and changed the signboard of the pub to "Yellow Dog Pig's Head Meat Restaurant". Since then, the yellow dog pig's head meat has become famous and its business is booming, which has been passed down from generation to generation. Let's talk about the production method of yellow dog pig's head meat.
Raw material: pig head 1? About 9000 grams of Suqian sweet oil 250 grams of star anise, cinnamon, fragrant leaves, cloves, ginger slices, garlic kernels, chopped green onion, refined salt, cooking wine, monosodium glutamate, fresh soup, sesame oil and salad oil.
Method:
1? Wash and split the pig's head, remove the skull and lymph meat, and cut off earrings, eye sockets, pig's mouth and pig's nose? For other purposes, take clean meat and cut it into large pieces, then soak it in clear water to remove blood, then blanch it in a boiling water pot for about 10 minute, then take it out and cut it into 3 cm square pieces.
2? Clean the pot, heat it with salad oil, stir-fry ginger slices and garlic, add fresh soup and pig's head meat, then pour in sweet oil and cooking wine, boil, remove floating foam, put it in a spice bag with star anise, cinnamon, fragrant leaves and clove, cover the pot and stew for about 65,438+05 minutes, then add refined salt and sugar, and simmer on low fire.
Fuyunlou butcher shop opened at 1896, which is one of the famous "time-honored brands" in Beijing. Su is famous for its unique meat products, such as pork head with sauce, elbow flower with sauce, smoked chicken and roasted donkey meat.
Method:
(1) The method of exploding pig's head with sauce is basically the same as that of exploding pork belly and elbow flower with sauce. Fresh pig heads should be used (followed by frozen pig heads, and the pig heads of old sows and husbands should not be used). Eye hair and ear hair should be dug out, and impurities such as dirt and meat dates should be removed. Chop them into two pieces, scrub them clean, cook them in a clear water pot, and then cook them in soup to remove odor.
(2) According to the weight of pig's head meat, add a proper amount of seasonings such as salt, soy sauce, pepper, star anise, fennel, cinnamon, onion, ginger, etc. (spices can be packed in gauze bags). When it is cooked until it is ripe, take it out and use heat to remove bones, that is, it becomes a pig's head blank.
(3) Put the boneless pig head blank into another pot, leaving a "soup eye" in the middle, add cook the meat stock, add some water to make it salty, add the above seasoning, and add the pot cover sauce.
(4) The temperature of the sauced pig's head is very important. At first, it should be cooked with high fire for about 90 minutes, then gradually turn off the fire, add a proper amount of cooking wine when the soup returns, and then simmer slowly until it is cooked. When cooking, move quickly and accurately, or you will break the meat. The processing time of sauce is generally about 4 hours.
(5) When cooking, press the pig's ear and arch mouth under it to make it irregular and square. After removing the meat, add a proper amount of monosodium glutamate to the soup and brush a layer of sauce on the pig's head while it is hot.
Features: beautiful appearance, bright brown color, rich fragrance, rich in glial protein, fat but not greasy.
How to make pig's head meat delicious 1: food raw materials
Male pig's head 1 (about 4000g), with proper amount of common seasoning.
Food practices
1, clean the pig's head, split it, and cut off earrings, canthus, lymph nodes, nasal cartilage and sundry. Pig brain is used for other purposes. Cut the boneless pig's head into 5 pieces, scrape and wash it repeatedly in clean water, remove all impurities and blood stains, blanch it in a clean water pot for 20 minutes, and then take it out and wash it;
2. Boil the cooked pig's head together with the pig's bones in a clear water pot, skim off the floating foam and cook until half cooked. Take it out, cool it a little, change blocks, and pour the soup into a basin for clarification;
3. Put another clean pot on fire, add sugar and fry until brown, and put it in a bowl for later use. Then put the clarified original soup into the pot, add 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 into gauze bags, tie them up and put them in a pot. Simmer the pork head with low fire until it is crisp and rotten, remove the oil slick, and thicken the soup with high fire.
Gourmet special
The color is rosy, mellow and delicious, salty and sweet, fat but not greasy.
2. Braised pig head
Ingredients: 65438 pig heads +0, onion segments 250g, ginger slices 250g, cardamom 5g, ginger 65438+00g, licorice 5g, pepper 65438+00g, dried tangerine peel 65438+00g, clove 5g, cinnamon 65438+00g, refined salt 25g.
Method: (1) Clean the stubble with pig-head pliers, wash it, remove the skull, divide it into two halves, put it in a cold water pot for about 30 minutes, take it out and wash it with cold water.
(2) Put bamboo mats in the pot, inject clean water, add refined salt, soy sauce, white sugar, Shaoxing wine, onion and ginger slices, put pepper, aniseed, cinnamon, Amomum tsaoko, ginger, clove, tofu, licorice and fennel into a clean gauze bag, tie the mouth tightly, and put it in the pot for about 40 minutes. After all kinds of spices are fully tasted, add the boiled pig's head meat, boil it and turn to low heat for about 3 hours. After the pig's head is boiled, remove it and cool it.
(3) Take out the pickled pig's head meat, apply sesame oil to keep it moist, slice and plate it when eating, and pour a little marinade on it.
Features: ruddy flesh color, soft texture, rich pot-stewed taste and delicious drunk taste.
3.white pig's head meat
White pig's head meat is a kind of braised pork product with unique flavor that people like to eat in Changzhi area. It is said that in ancient times, the Sun Shi family in Xiangjiao Lane, East Street of Lu 'an House (now Changzhi City) taught the skills of making bacon and pig's head meat from other places. Once, they forgot to put soy sauce in the stew of pig's head. When the owner found out, the meat was cooked. The owner asked him to take it out immediately and brew it in cold water, trying to find a remedy. If marinated with soy sauce, it will not be colored for a short time, and the meat will be deboned and turned into minced meat for a long time. They sat there for a day and a night without coming up with a good idea. The next morning, the master and disciples found that the soaked pork head was white in color, crisp and tender in meat, shiny in skin and full of fragrance. Sliced with garlic paste, it feels fragrant and delicious, and the meat taste is unique. Later, the Sun Shi family started the business of "white pig's head meat" on the streets of Changzhi, which was passed down from generation to generation. Today, the 70-year-old Master Sun is famous in Shangdang area for his white meat cooked by his ancestral secret recipe. In the southeast of Shanxi 1960 financial and trade technical competition, his well-made white pig's head meat won the first place in the project of "head and hoof, boiled water products". To process white pig's head meat, the pig's head should be selected first, then the rosin should be cremated and coated with rosin. After the rosin is cooled, it can be peeled off and soaked in cold water. Finally, iron the fine hairs around the pig's head. After washing, cut the pig's head in half, cut off the ears and wash it. Fire the pot with the stock, add the pig's head and cook for two hours without any seasoning. Skim off the oil slick, take out the pig head and soak it in cold water to make it white. When eating, spread a clean wet cloth on the chopping board, take pig's head meat, and use a fish belly knife to make the meat slices as thin as wrapping paper. The bigger the slice, the thinner the better. Put the chopped white pig's head meat into a small pot, add appropriate amount of refined salt, cucumber slices, leek segments, ginger and garlic juice (ginger, garlic paste, vinegar) and sesame oil and mix well to serve. Its characteristics are: white and crisp meat, as thin as paper, spicy and refreshing.
4. Characteristics of pig's head meat: beautiful appearance, bright brown color, rich flavor, rich in glial protein, fat but not greasy.
Method:
1. Sauce-fried pig's head is basically the same as sauce-fried pork belly and sauce-fried elbow flower. Fresh pig heads should be used (followed by frozen pig heads, and the pig heads of old sows and husbands should not be used). Eye hair and ear hair should be dug out, and impurities such as dirt, meat and dates should be removed, cut into two pieces, scrubbed clean, boiled in a clear water pot, and then boiled in soup to remove odor.
2. When cooking, add a proper amount of salt, soy sauce, pepper, star anise, fennel, cinnamon, onion, ginger and other seasonings (spices can be packed in gauze bags) according to the weight of the pig's head, and cook until it is 67% ripe, remove it and remove the bones while it is hot, that is, become a pig's head blank.
3. Put the boneless pig head blank into another pot, leaving a "soup eye" in the middle, add cook the meat stock, add some water to make it salty, add the above seasoning and make it with pot cover sauce.
4. The temperature of sauced pork head is very important. At first, it should be cooked with high fire for about 90 minutes, then gradually turn off the fire, add a proper amount of cooking wine when the soup returns, and then simmer slowly until it is cooked. When cooking, move quickly and accurately, or you will break the meat. The processing time of sauce is generally about 4 hours.
5. When cooking, press the pig's ear and arch its mouth under it to make it irregular and square. After removing the meat, add a proper amount of monosodium glutamate to the soup and brush a layer of sauce on the pig's head while it is hot.
5. Production method: 1. Raw material arrangement: Pigs from eight counties in JD.COM were selected. This kind of pig is not big, weighs about 50 kilograms, has thin skin and tender meat, and has no big fat. Choose fresh pig's head as sauce, use rosin to remove hair, then put it into boiling water to remove rosin, then pick up the skin of pig's chin, open the dental plate bone, split the bone, soak it in clear water overnight, scrape it clean, and then rinse it with boiling water to remove hair and hair roots. 2. Accessories: star anise, cinnamon, fennel and Shaoxing rice wine. 3. Production: firstly, put the selected and cleaned pig's head meat blank into a cooked soup pot, cook it with strong fire until it is 70% mature, take out the blank, remove the cooked soup and foam, then spread the pig bones on the bottom of the pot, put the cooked meat on it, put it into a gauze bag with new seasoning, add enough water, cook it with strong fire for 65,438+0.5 hours, and cook it with low fire for 65 hours. Product features: delicious color, unbreakable skin, elastic skin, thick taste, neither fat nor greasy, suitable for both skin and meat, and suitable for all ages. Cold dishes and picnics are suitable.
6: Name of the dish Suqian Pig Head Meat
Its cuisine is Jiangsu cuisine.
Features: the fat meat is crisp and rotten, the lean meat is fresh and fragrant, the taste is pure and tender, and the aroma is rich.
raw material
A pig head (about 2500 grams). 30g of refined salt, 7.5g of fennel, 7.5g of cinnamon, 40g of soy sauce and 50g of sweet noodle sauce.
manufacturing process
Soak the pig's head in water, wash it, remove fine hair with tweezers, cut off ears, remove the pig's eyes, lips, earrings, nose and face, divide it into two pieces, divide the chin into three pieces, then soak it in water and float blood. Boil in the pot for half an hour, remove, wash and cut into pieces. Put oil in the pan, stir-fry the sweet noodle sauce until the color of the sweet noodle sauce, add marinade, add meat, fennel, cinnamon, soy sauce, refined salt and water, first boil it with high fire, then cook it with high fire for about 3 hours until the meat is crisp and rotten.
7: Pig's head and square meat
Pig head meat was first born in Shanghai, also known as "spiced pig head meat". It has a history of nearly 30 years. It is a new variety created by imitating the principle of western-style ham and adopting the model of western-style ham. The difference is that pig's head meat is made of pig's head meat, and the finished product weighs about 3.5 kg each. It is inexpensive, changes the shape and taste of pig's head meat, and is well received by consumers. Pig's head meat is divided into "red" and "white". When eaten, it is sliced, which has the shape and flavor of western products and is easy to carry and store. It is a very popular meat product with great development prospects.
Raw material formula: pork head 50 kg onion130g ginger130g fennel130g cinnamon100g clove15g white soy sauce 4-5kg monosodium glutamate 30g white sugar1.5kg crude salt/kloc.
manufacturing method
1 .white burning: pour the pig's head meat into the pot, add water until it is submerged, add a small amount of nitrate and 0.5 kg of salt, boil it with strong fire, turn the raw materials with a shovel, skim off oily impurities, stew it with slow fire for 1.5 hours, when the bones are easy to be removed, take it out and pour it thoroughly with cold water to reduce the heat, remove the big bones and clean the small bones and broken bones.
2. stew: first fill the pot with bamboo sticks to prevent the bottom of the raw materials from burning. If you use soup stock, you shouldn't add too much. Put onion, ginger, cinnamon and fennel into two small sacks, put them at the bottom of the pot, then put them into the blank, layer by layer with the skin up and the meat down, and sprinkle some salt on each layer. After scooping up, add Shao wine, white soy sauce and broth with impurities removed. The amount of soup should be 3 cm below the body. Cover and cook over high heat.
3. Modeling: The model is an aluminum square with a cover. First, put a piece of white cloth in the model. The white cloth must be laid flat. Spread the blank on the workbench, cut off the nose and ears, cut into blocks suitable for the model, press in by hand, stick the skin around the model to connect them, press the nose, ears and minced meat in the middle, and mix the lean meat and fat meat evenly. When it is basically filled, cover it with the whole blank, cover it with white cloth and model cover, and press the spring. Pick it up and put it aside to let it flow out of the internal juice, then compress it, lay it flat in a cool and ventilated place, cool it for 12 hours, open the mold and take it out to get the finished product.
Product features The finished product is rectangular, firm and hard, with a length of 23cm, a width of12cm and a height of 3cm. It is golden in color, hairless in skin, boneless in meat, fresh and refreshing.
8: bean dregs pig head
It is characterized by reddish brown color, mellow juice, waxy meat and crisp bean dregs.
Raw materials: 750g of pig's head meat and 200g of bean dregs. 20g of ginger onion, 3g of pepper, 2g of pepper, 5g of star anise, 3g of tsaoko, 20g of cooking wine, 5g of fermented grains 1 5g, 20g of syrup, 3g of salt, 20g of soy sauce, 50g of lard, 50g of monosodium glutamate1g and 50g of clear soup.
manufacturing process
Wash the pig's head, remove all the hair and bone residue, put it in a clear water pot for five minutes, then take it out, rinse it with clear water and cut it into diamond-shaped chunks. Slap ginger and onion loosely and use it to clean gauze. Wrap ginger, onion, pepper, star anise and tsaoko. In a large casserole, add clear soup, cooking wine, ice sugar juice, salt, soy sauce and spice bag, then add pig's head bone, put chopped pig's head meat on the pig's head bone, boil it with high heat, then seal the pot mouth with toilet paper and burn it for about 4 hours. Steam the ground bean dregs in a cage for 10 minute, take them out and cool them, wrap them with clean cloth and squeeze out the water. Put the pot on fire, add lard and heat it, add bean dregs and stir-fry until the bean dregs are crisp and fragrant. Take out the toilet paper from the casserole, pick up the pig's head and put it on the plate. Pour the raw juice of roasted meat into a wok, add the fried bean dregs and monosodium glutamate, mix well and pour it on the pig's head.