Taste: salty and umami flavor technology: preserved pig's head making material: main ingredient: pig's head 1500g.
Seasoning: 50 grams of soy sauce, 4 grams of white wine, 4 grams of sugar, 8 grams of salt and 4 grams of spiced powder teach you how to cook bacon. How to cook preserved pig's head meat is delicious? 1. Burn the pig hair with charcoal, soak it in water for a while, scrape it with a knife, wash and drain it, cut it into sections, put a string in each section, and put salt on the surface for later use.
2. Mix light soy sauce, sugar, allspice powder and salt, and put it in a container that can hold pig's head meat.
3. Put about 10 bowl of clean water into a large pot, boil until it is wide open, add the pickled pig head, cover and cook for a while, take out the pig head, put it in a drying basin, remove the mucus, and hang it in a windy place to dry.
4. Add the wine into the soy sauce container and stir well. After the pig's head is soaked, marinate for 3 hours. If it is at night, it is best to marinate it until the next morning and then take it out to dry.
5. Take out the pickled pork head, string it with bamboo poles, dry it in a good place, and put it away for about 3 days. The practice of braising pig's head meat in brown sauce introduces the cuisine and its efficacy in detail: the formula of nourishing yin and nourishing yin pickles and the formula of malnutrition and anemia.
Taste: spiced process: braised pork head material: main ingredient: 500g pig head.
Seasoning: 5 grams of pepper, 5 grams of cinnamon, 3 grams of clove, 3 grams of star anise, 5 grams of sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine and 3 grams of white vinegar teach you how to cook braised pork head, and how to cook braised pork head is delicious.
2. Put about 8 bowls of clear water in the iron pot, boil until it is wide open, add the pig's head, cover it for about 3 minutes, take it out, rinse it with clear water, and hang it in a ventilated place to dry.
3. Sew the seasoning in a porous cloth bag, tie the bag mouth tightly to avoid leakage, put it in a pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to make a complete brine.
4. Put the pig's head in the brine, cover it and cook for about half an hour, then take it out for eating.
5. The remaining salt water can be used for further processing or other salt water foods, such as squid and eggs. The practice of butterfly wax pig's head introduces the cuisine and its function in detail: private cuisine
Taste: salty and umami technology: roast butterfly wax pig head in dark oven material: main ingredient: pig head 2500g.
Seasoning: 200g of salt, 3g of pepper powder, 3g of ginger, 3g of star anise and 8g of white wine. Butterfly wax pig's head is characterized by thin skin, little fat, orange color, purple-black-red after cooking, delicious oil, salty taste, crisp and delicious, fat but not greasy. Teach you how to make a butterfly wax pig head, and how to make a butterfly wax pig head is delicious. 1. Arrangement of raw materials: Choose healthy pig heads without diseases and disabilities, with full head, moderate size and sound ears and nose.
2. Scalping: cut off the slaughtered pig head, remove the skull, and pull out the scalp fluff, residual hair and hair roots. Try to keep the soft tissue of the pig's head intact and the mouth strip does not fall off, so as to facilitate molding.
3. Scraping: Listen to Shui Piao with warm water at 40℃, and scrape off the residual hair, blood stains and impurities with a planer until it is clean and white.
4. Pickling: evenly spread the ingredients on the washed and drained pig heads, put them in a crock for 7 to 9 days, and rotate the crock 1 time in the middle to make all the ingredients evenly immersed.
5. Supporting plate: Take the pickled pig's head out of the jar and spread the scalp with bamboo pieces, so that the left and right faces and nose are in a "I" shape, like flying butterfly wings.
6. Coloring: Color the pig's head with white sugar and spices to make it bright orange.
7. Baking: Put the colored pig's head into the baking room and bake for about 48 hours. The temperature should be low first, then high and then low, that is, the change of temperature and color when entering the room. When it is found that the surface of pig's head is shiny and orange, the muscle is purple, the sebum is yellow and white, and the smell is tasteless, the baking can be stopped. At this time, the pig's head was taken out as a finished product. The practice of sauced pig's head meat introduces the cuisine and its effects in detail: the recipe of invigorating qi and blood, the recipe of nourishing, and the private cuisine of invigorating spleen and appetizing.
Taste: spiced process: stewed pig's head. Material: main ingredient: pig's head 10000g.
Seasoning: salt 15g, soy sauce 25g, cooking wine 25g, onion 10g, ginger 10g, star anise 5g, pepper 3g, cinnamon 3g and clove 3g. The characteristics of sauced pig's head meat are salty, crisp and colorful. Teach you how to make a sauce pig's head, and how to make a sauce pig's head delicious 1. Burn the pig's head with fire, soak it in cold water, scrape off the dirt on the skin and the hair in the eye socket in the ear, cut the pig's tongue with the pig's chin, split the pig's head in two, take out the brain, scald the tongue with boiling water, scrape off the skin on the tongue, and wash the pig's head with clear water.
2. Put 10 kg of water into a pot, boil the water with high fire, put the pig head, pig tongue and pig brain, skim the foam when the soup is boiled, cook for 90 minutes, take out the pig head and pig brain, and turn around the bones.
3. Take out the soup, put the iron grate at the bottom of the pot, put the pig's head around the pot, then put the tongue and brain in the head meat, leaving a hole in the middle, pour the original soup from the middle, and add refined salt, soy sauce, cooking wine and meat buns (that is, green onions, ginger, aniseed, pepper, cinnamon and cloves).
4. Cook with slow fire, and you can take it out first when your brain is cooked; Boil pig's head and pig's tongue for 2-3 hours and then take them out.